Sweet Potato Black Bean Enchiladas
A comforting vegetarian dish featuring creamy sweet potatoes and hearty black beans, wrapped in tortillas and smothered in enchilada sauce.
Equipment
- Baking Dish
- Mixing Bowl
- Foil
Ingredients
- 2 large baked sweet potatoes cooked and mashed
- 1/2 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp ground cumin
- 1/2 tsp kosher salt
- 1 15-ounce can black beans drained and rinsed
- 1 1/2 cups shredded Mexican blend cheese
- 1 12-ounce can enchilada sauce
- 6 large flour tortillas or 12 corn tortillas
Instructions
- Preheat your oven to 400°F. Bake sweet potatoes until fork-tender, about 1 hour. Reduce oven temperature to 350°F.
- Once cooled, scoop the sweet potato pulp into a mixing bowl. Add garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Mix until combined.
- Pour half of the enchilada sauce into a 9×11-inch baking dish.
- Fill each tortilla with about 1/2 cup of the filling, roll them up, and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top and cover with foil. Bake for 15 minutes.
- Remove foil, sprinkle with remaining cheese, and bake uncovered for an additional 15 minutes until cheese is melted.
- Serve hot, garnished with cilantro or avocado if desired.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the oven or microwave.