Sweet Potato and Black Bean Enchiladas Recipe
Enchiladas stuffed with sweet potatoes, black beans, and cheese, topped with enchilada sauce.
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Ingredients
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Filling
Enchilada Assembly
Method
Filling Preparation
Prepare the Sweet Potatoes
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.
Sauté the Vegetables
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.
Mix the Filling
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.
Enchilada Assembly
Prepare the Tortillas
In a separate pan, warm the corn tortillas for about 30 seconds on each side until pliable.
Fill 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.
Arrange in Baking Dish
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.
Add Enchilada Sauce
Pour the enchilada sauce evenly over the top of the tortillas. Sprinkle remaining cheese over the sauce.
Bake
Preheat the oven to 350°F (175°C) and bake for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish and Serve
Remove from the oven and let cool slightly. Garnish with fresh cilantro before serving.