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Sweet Potato Black Bean Enchiladas

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These Sweet Potato Black Bean Enchiladas are a wholesome and flavorful vegetarian dish combining roasted sweet potatoes and black beans, wrapped in corn tortillas and baked with a rich enchilada sauce.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup enchilada sauce
  • 8 corn tortillas
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup shredded cheddar or vegan cheese
  • 1 tablespoon olive oil
  • 1 teaspoon ground cumin
  • 1/2 teaspoon chili powder
  • Salt and pepper to taste
  • Fresh cilantro for garnish (optional)

Instructions

  1. Preheat oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until tender.
  2. While sweet potatoes roast, heat a skillet over medium heat and sauté the onion and garlic until translucent, about 5 minutes.
  3. In a large bowl, combine roasted sweet potatoes, sautéed onions and garlic, and black beans. Mix gently to combine.
  4. Pour a thin layer of enchilada sauce into the bottom of a baking dish.
  5. Warm tortillas slightly to make them pliable. Spoon the sweet potato and black bean mixture into each tortilla, roll up, and place seam-side down in the baking dish.
  6. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle with shredded cheese.
  7. Bake in preheated oven for 15-20 minutes, or until cheese is melted and bubbly.
  8. Remove from oven and garnish with fresh cilantro if desired before serving.

Notes

For extra flavor, add a sprinkle of smoked paprika or serve with a dollop of sour cream or guacamole.

Find it online: https://dumafoods.com/sweet-potato-black-bean-enchiladas/