Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
- 1 cup shredded Monterey Jack or cheddar cheese
- 8 whole wheat or corn tortillas
- 2 cups enchilada sauce
- Fresh cilantro, chopped, for garnish
- Greek yogurt or sour cream, for serving (optional)
Instructions
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Preheat the oven to 375°F (190°C).
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In a pot of boiling water, cook diced sweet potatoes until they are fork-tender. Drain and set aside.
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In a skillet, sauté finely chopped onion and minced garlic until softened.
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Add cooked sweet potatoes, black beans, ground cumin, chili powder, smoked paprika, salt, and black pepper to the skillet. Mash the mixture slightly and mix well.
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Warm the tortillas according to package instructions.
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Place a portion of the sweet potato and black bean mixture on each tortilla, roll them up, and place them seam-side down in a baking dish.
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Pour enchilada sauce over the rolled tortillas, ensuring they are well-covered.
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Sprinkle shredded cheese over the top.
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Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the cheese is melted and bubbly.
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Remove from the oven and let it cool for a few minutes.
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Garnish with chopped fresh cilantro.
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Serve the Sweet Potato and Black Bean Enchiladas with a dollop of Greek yogurt or sour cream if desired.
Enjoy this wholesome and flavorful enchilada dish that’s perfect for a satisfying and healthy dinner!
