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sweet potato and black bean enchiladas under red sauce and melted cheese topped with cilantro, in a wide horizontal shot in a baking dish on a wooden table, warm inviting light, shallow depth of field, landscape orientation

Sweet Potato and Black Bean Enchiladas

Tortillas rolled around spiced sweet potatoes and black beans, topped with red sauce.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 2 sweet potatoes cubed and roasted
  • 1 can black beans drained
  • 8 corn tortillas
  • 2 cups enchilada sauce
  • 1 cup shredded cheese
  • 1 tsp cumin
  • 1 tsp chili powder

Method
 

  1. Mash the roasted sweet potatoes with the black beans, cumin, and chili powder.
  2. Spread a little enchilada sauce in a baking dish.
  3. Fill each tortilla with the mixture, roll up, and lay seam-side down in the dish.
  4. Pour the remaining sauce over the top and sprinkle with cheese.
  5. Bake at 375F for 25-30 minutes until bubbling and the cheese is melted.

Notes

Warm the tortillas first so they roll without cracking.