Recipe
Sweet Potato and Black Bean Enchiladas
Time: 35 minutes
Yield: 10 servings
| 3 tablespoons olive oil 3 sweet potatoes, peeled and cubed into small chunks (about 2 cups) ½ medium onion, finely diced (about ½ cup) 1 teaspoon kosher salt 1 teaspoon cumin powder |
1 15-ounce can black beans, rinsed and drained 1 10-ounce can frozen, canned, or fresh corn 1 10-ounce can red enchilada sauce 2 cups shredded Mexican cheese, divided 10 small flour tortillas |
Optional toppings: guacamole, sour cream, tomato, onion, salsa
Preheat the oven to 350°F. Spray a 9×13 baking dish with cooking spray.
Heat olive oil in a pan over medium-high heat; add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender, stirring frequently so they do not burn. Lower heat if needed as you cook them; you do not want to undercook them here.
Add the corn; cook for 30–60 seconds. Remove from heat, and stir in the black beans, and lime juice.
In a small bowl, combine ½ cup enchilada sauce and cream. Pour about ¼ cup of this mixture into the prepared baking dish.
Fill each tortilla with about ⅓ cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
Bake for 20–25 minutes and add the reserved 1 cup of cheese for the last 5 minutes of cooking.
Top with guacamole, sour cream, and salsa if desired.
Notes
To freeze, cover enchiladas before baking.