Enchiladas stuffed with sweet potatoes, black beans, and cheese, topped with enchilada sauce.

Peel the sweet potatoes and cube them into small pieces. Place them in a pot of boiling water and cook for about 15 minutes, or until fork-tender. Drain and mash lightly.

Prepare the Sweet Potatoes

In a large skillet, heat the olive oil over medium heat. Add the chopped red onion and minced garlic, and sauté for about 3-4 minutes until the onion is translucent.

Sauté the Vegetables

Add the mashed sweet potatoes, canned black beans (rinsed and drained), ground cumin, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes until heated through.

Mix the Filling

In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.

Prepare the Tortillas

Spoon about 1/4 cup of the sweet potato and black bean filling onto each tortilla. Sprinkle a little shredded cheese on top of the filling before rolling the tortilla tightly.

Fill the Tortillas

Place the rolled tortillas seam-side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled and arranged in the dish.

Arrange in Baking Dish

Pour the enchilada sauce evenly over the top of the tortillas. Sprinkle remaining cheese over the sauce.

Add Enchilada Sauce

Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is melted and bubbly.

Bake

Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.

Garnish and Serve

Sweet potatoes

Canned black beans

Shredded cheese (cheddar or Monterey Jack)

Red onion

Garlic

Ground cumin

Olive oil

Salt

Black pepper

Corn tortillas

Enchilada sauce

Fresh cilantro (for garnish)

Sweet Potato and Black Bean Enchiladas

Make Sweet Potato And Black Bean Enchiladas Recipe in just 1h . Enchiladas stuffed with sweet potatoes, black beans, and cheese, topped with enchilada sauce.

Sweet Potato And Black Bean Enchiladas Recipe

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