Name: Sweet Potato and Black Bean Enchiladas with Corn Tortillas
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 cups Sweet potatoes, peeled and diced; 1.5 cups Black beans, drained and rinsed; 2 cups Red enchilada sauce; 8 pieces Corn tortillas; 1.5 cups Shredded Monterey Jack cheese; 1 tbsp Olive oil; 1 tsp Ground cumin; 1 tsp Chili powder; 0.5 cup Red onion, finely diced; 1 tbsp Lime juice

"These vibrant enchiladas combine roasted sweet potatoes and hearty black beans tucked into warm corn tortillas and smothered in tangy red sauce. Topped with melted cheese and fresh cilantro, they offer a perfect balance of smoky, sweet, and savory flavors for a satisfying meatless meal."

1 Ingredients

Qty	Item
2 cups 300 g	Sweet potatoes, peeled and diced
1.5 cups 250 g	Black beans, drained and rinsed
2 cups 480 ml	Red enchilada sauce
8 pieces 8 pieces	Corn tortillas
1.5 cups 170 g	Shredded Monterey Jack cheese
1 tbsp 15 ml	Olive oil
1 tsp 2 g	Ground cumin
1 tsp 2 g	Chili powder
0.5 cup 75 g	Red onion, finely diced
1 tbsp 15 ml	Lime juice

2 Instructions

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, and a pinch of salt on a baking sheet.

Roast the sweet potatoes for 20 minutes or until tender and slightly browned at the edges.

In a large mixing bowl, combine the roasted sweet potatoes, black beans, diced red onion, lime juice, and 1/4 cup of the enchilada sauce.

Lower the oven temperature to 350°F (175°C). Spread 1/2 cup of the enchilada sauce across the bottom of a 9x13 inch baking dish.

Briefly warm the corn tortillas in the microwave or on a dry skillet until pliable. Fill each tortilla with the sweet potato mixture and a sprinkle of cheese, then roll tightly.

Place the rolled tortillas seam-side down in the baking dish. Top with the remaining sauce and the remaining cheese.

Bake for 15-20 minutes until the sauce is bubbling and the cheese is melted. Garnish with fresh cilantro before serving.

·
Lightly fry the corn tortillas in a teaspoon of oil for 5 seconds per side to prevent them from breaking or becoming soggy.
·
To make this vegan, simply swap the Monterey Jack for a plant-based cheese or drizzle with cashew cream after baking.
·
Add a diced jalapeño to the filling if you prefer a spicier kick.

? Frequently Asked Questions

Can I use flour tortillas instead?

Yes, but corn tortillas are traditional and provide a better texture for this specific filling while keeping the dish gluten-free.

How long do these keep in the fridge?

They stay fresh and delicious for up to 3 days when stored in an airtight container.

Can I freeze these enchiladas?

Yes. Assemble them but do not bake; freeze in a covered pan. Bake from frozen at 350°F for 45-50 minutes.

Is the red sauce spicy?

It depends on the brand you buy; choose 'mild' if you are sensitive to heat or 'hot' for more fire.

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