Black Bean & Sweet Potato Enchiladas
Tender corn tortillas stuffed with roasted sweet potato and black beans, smothered in a rich tomato sauce and melted cheese.
- Time
- 45 min
- Per serving
- 12g protein
Ingredients
- sweet potato2 medium, peeled and cubed
- black beans2 cups canned, drained and rinsed
- corn tortillas8
- onion1 medium, diced
- garlic3 cloves, minced
- canned tomatoes1 can (15 oz), crushed
- vegetable broth1/2 cup
- cumin1 teaspoon
- chili powder1 teaspoon
- shredded cheese1 1/2 cups
- olive oil2 tablespoons
- salt and pepperto taste
Equipment
- ·baking sheet
- ·skillet
- ·mixing bowl
- ·9x13 inch baking dish
Steps
1
Preheat oven to 400°F. Toss sweet potato cubes with 1 tablespoon olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes until tender.
2
While sweet potatoes roast, heat 1 tablespoon olive oil in a skillet over medium heat. Sauté diced onion until softened, about 5 minutes. Add minced garlic and cook for 1 minute.
3
Stir in crushed tomatoes, vegetable broth, cumin, and chili powder. Simmer for 10 minutes, then season with salt and pepper. Set sauce aside.
4
In a bowl, combine roasted sweet potatoes, black beans, and 1/2 cup of the cheese. Mix gently.
5
Warm tortillas in a skillet to make them pliable, about 30 seconds per side.
6
Spread a thin layer of sauce on the bottom of a 9x13 inch baking dish. Fill each tortilla with about 1/4 cup of the sweet potato and black bean mixture, roll tightly, and place seam-side down in the dish.
7
Pour remaining sauce over the enchiladas and top with remaining cheese.
8
Bake at 350°F for 20 minutes until bubbly and heated through. Serve warm.