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4) Black Bean and Sweet Potato Enchiladas

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium onion diced
  • 2 cloves garlic minced
  • 1 large sweet potato about 2 cups, peeled and diced
  • 1 can 15 oz black beans, drained and rinsed
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 8-10 corn or flour tortillas
  • 2 cups red enchilada sauce
  • 1 cup shredded cheese cheddar or Monterey Jack
  • 1/4 cup chopped cilantro optional

Method
 

  1. Preheat oven to 375°F (190°C). Lightly oil a 9x13-inch baking dish.
  2. Heat oil in a skillet over medium. Sauté onion 5 minutes until soft, add garlic 1 minute.
  3. Add sweet potato, cumin, chili powder, and salt. Cook 8–10 minutes until tender.
  4. Stir in black beans and heat through. Mash slightly with a fork for easier rolling.
  5. Spoon 2–3 tbsp filling into each tortilla, roll, and place seam-side down in the dish.
  6. Pour enchilada sauce over rolls and sprinkle with cheese.
  7. Bake 20–25 minutes until bubbly and cheese melts. Cool, then freeze in portions or refrigerate to eat within 3 days.