Sweet Potato and Black Bean Enchiladas

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

1. Preheat the oven to 375°F (190°C).

2. In a pot of boiling water, cook diced sweet potatoes until they are fork-tender. Drain and set aside.

3. In a skillet, sauté finely chopped onion and minced garlic until softened.

4. 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.

5. Warm the tortillas according to package instructions.

6. 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.

7. Pour enchilada sauce over the rolled tortillas, ensuring they are well-covered.

8. Sprinkle shredded cheese over the top.

9. Bake in the preheated oven for 20-25 minutes or until the enchiladas are heated through and the cheese is melted and bubbly.

10. Remove from the oven and let it cool for a few minutes.

11. Garnish with chopped fresh cilantro.

12. 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!