Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6
Skill Level: Intermediate
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4-6
Skill Level: Intermediate
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 1 can (15 oz) black beans, rinsed and drained
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend
- 2 cups red enchilada sauce
- Fresh cilantro, for garnish
- Sliced avocado, for garnish
- Lime wedges, for serving
Instructions
- Preheat your oven to 400°F (200°C).
- Spread the diced sweet potatoes on a baking sheet. Drizzle with olive oil and sprinkle with cumin, chili powder, smoked paprika, salt, and pepper. Toss to coat evenly.
- Roast the sweet potatoes in the oven for 25-30 minutes, or until they are tender and lightly browned. Remove from the oven and set aside.
- Reduce the oven temperature to 350°F (175°C).
- In a large bowl, combine the roasted sweet potatoes and black beans.
- Spread a thin layer of enchilada sauce on the bottom of a 9×13 inch baking dish.
- Spoon about 1/3 cup of the sweet potato and black bean mixture onto each tortilla. Sprinkle with a little cheese, then roll up the tortillas and place them seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the top of the wrapped tortillas, ensuring they are evenly covered. Sprinkle the remaining cheese over the top.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro and sliced avocado.
- Serve with lime wedges on the side. Enjoy!
Helpful Tips
- If you’re short on time, you can use pre-cooked sweet potatoes or canned sweet potatoes.
- For a spicier kick, add a diced jalapeño to the sweet potato and black bean mixture.
- Make it gluten-free by using corn tortillas instead of flour tortillas.
Storage Instructions
Store any leftover enchiladas in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through.
Suggested Pairings
These enchiladas pair beautifully with a simple green salad or Mexican rice. For drinks, consider serving with a refreshing lime agua fresca or a cold glass of iced tea.
