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12) Sweet Potato and Black Bean Enchiladas

Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 medium sweet potatoes peeled and cubed (about 3 cups)
  • 1 can 15 oz black beans, drained and rinsed
  • 1 cup shredded cheddar or Monterey Jack
  • 1 cup enchilada sauce
  • 8 small flour or corn tortillas
  • 1/2 cup chopped onion
  • 1 tsp ground cumin
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • Fresh cilantro for garnish optional

Method
 

  1. Preheat oven to 375°F. Oil a 9x13 baking dish.
  2. Roast sweet potatoes with olive oil, salt, and pepper for 20 minutes until tender.
  3. Sauté onion with cumin until soft, about 4 minutes.
  4. Mix roasted sweet potato, black beans, and half the cheese. Stir gently.
  5. Spoon filling into each tortilla, roll, and place seam-side down in dish.
  6. Pour enchilada sauce over rolls and sprinkle remaining cheese on top.
  7. Bake 15 minutes until cheese melts and edges bubble.
  8. Garnish with cilantro if you like; serve with a simple salad.