Enjoy these delicious vegetarian enchiladas filled with sweet potatoes and black beans. They are easy to make and perfect for a weeknight meal.
Author:Jen Rwanda
Prep Time:20 minutes
Cook Time:30 minutes
Total Time:50 minutes
Yield:4 servings
Category:Main Course
Method:Baking
Cuisine:Mexican-inspired
Diet:Vegetarian
Ingredients
Scale
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 teaspoon chili powder
1/2 teaspoon cumin
1/4 teaspoon smoked paprika
1/4 teaspoon salt
1/8 teaspoon black pepper
1 large sweet potato, peeled and diced
1 (15 ounce) can black beans, rinsed and drained
1/4 cup chopped fresh cilantro
8 (6-inch) corn tortillas
1 (15 ounce) can enchilada sauce
1 cup shredded Monterey Jack cheese
Instructions
Preheat your oven to 400°F (200°C).
Toss the diced sweet potato with a little olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes, or until tender.
While the sweet potato roasts, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chopped onion and cook until softened, about 5 minutes.
Add the minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute more until fragrant.
Stir in the roasted sweet potato, rinsed black beans, and chopped cilantro. Mix well.
Warm the tortillas slightly to make them pliable. You can do this by wrapping them in a damp paper towel and microwaving for 30 seconds, or by warming them briefly in a dry skillet.
Spoon the sweet potato and black bean filling into the center of each tortilla. Roll them up and place them seam-side down in a 9×13 inch baking dish.
Pour the enchilada sauce evenly over the rolled enchiladas.
Sprinkle the shredded cheese over the top.
Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden.
Notes
For a spicier kick, add a pinch of cayenne pepper to the filling.
You can use any type of cheese you prefer, such as cheddar or a Mexican blend.
Serve with your favorite toppings like sour cream, avocado, or salsa.