Roasted Sweet Potato and Black Bean Enchiladas

Ever since I made these sweet potato and black bean tacos, I've been obsessed with the combination. Sometimes it's just nice to have a good vegetarian dinner that doesn't take a lot of effort and these enchiladas definitely fit that description!
Enchiladas are one of the easiest meals to make in my opinion and one of the most versatile. If you're looking for a great vegetarian version with a lot of flavor, then this recipe is for you!


Roasted Sweet Potato and Black Bean Enchiladas
2 lbs. sweet potatoes, peeled and chopped into cubes
2 Tbsp. extra virgin olive oil
1/4 tsp. salt
1/4 tsp. pepper
1/4 tsp. cumin
1/2 tsp. paprika
1/2 tsp. onion powder
1/2 tsp. garlic powder
1 (15 oz.) can black beans, drained and rinsed
1 (15 oz.) can green chile enchilada sauce
7-8 white flour tortillas
2 cups shredded Mexican cheese
cilantro, sour cream, optional

1. Preheat oven to 425 degrees F.
2. Place chopped sweet potatoes in a large bowl and drizzle with olive oil. Sprinkle on seasonings and stir to coat. Spread potatoes on a baking sheet into an even layer.
3. Bake for 20-30 minutes, or until toasted and tender.
4. Reduce oven temperature to 400 degrees F. Spray a 9x13-inch pan with cooking spray and set aside.
5. Combine roasted sweet potatoes and black beans in a large bowl. 
6. Spread a very thin layer of the enchilada sauce onto the bottom of the pan.
7. Start assembling the enchiladas by spreading 3-4 Tbsp. of sweet potato/black bean mixture into the center of each tortilla. Sprinkle with some cheese, roll and place seam-side down into the pan. Repeat.
8. Line up the enchiladas and spread the rest of the enchilada sauce evenly on top. Sprinkle with remaining cheddar cheese.
9. Bake for 20-25 minutes or until the cheese is bubbling and enchiladas are heated through.
10. Top with cilantro and sour cream if desired.



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