Black Bean Sweet Potato Enchiladas

Name: Black Bean Sweet Potato Enchiladas
Total time: 45 min
Yield: 4 servings
Ingredients: 8 corn tortillas; 2 medium, cubed sweet potatoes; 2 cans (15 oz each), drained black beans; 1 small, diced onion; 3, minced garlic cloves; 2 cups red enchilada sauce; 1 teaspoon cumin; 1 teaspoon chili powder; 1 tablespoon lime juice; 2 tablespoons vegetable oil; 1.5 cups shredded cheese; for garnish cilantro

Tender sweet potatoes and seasoned black beans wrapped in soft tortillas, smothered in rich enchilada sauce.

Time: 45 min
Per serving: 12g protein

Generated food photo of Black Bean Sweet Potato Enchiladas

Ingredients

corn tortillas
8
sweet potatoes
2 medium, cubed
black beans
2 cans (15 oz each), drained
onion
1 small, diced
garlic cloves
3, minced
red enchilada sauce
2 cups
cumin
1 teaspoon
chili powder
1 teaspoon
lime juice
1 tablespoon
vegetable oil
2 tablespoons
shredded cheese
1.5 cups
cilantro
for garnish

Equipment

·baking dish
·large skillet
·cutting board
·knife
·mixing bowl
·wooden spoon

Steps

Preheat oven to 375°F.

Heat oil in a large skillet over medium heat. Add diced onion and cook for 3 minutes until softened.

Add minced garlic and cook for 1 minute until fragrant.

Add cubed sweet potatoes and cook for 8-10 minutes, stirring occasionally, until just tender.

Stir in black beans, cumin, chili powder, and lime juice. Cook for 2 minutes, then remove from heat.

Spread a thin layer of enchilada sauce on the bottom of a baking dish.

Warm tortillas in a dry skillet to make them pliable.

Fill each tortilla with about 3 tablespoons of the black bean mixture, roll tightly, and place seam-side down in the baking dish.

Pour remaining enchilada sauce over the enchiladas, then sprinkle cheese evenly on top.

Bake for 20-25 minutes until cheese is melted and edges are bubbly.

Remove from oven and let cool for 5 minutes.

Garnish with fresh cilantro and serve.

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