Sweet Potato Black Bean Enchiladas
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 4-5 servings
 
Ingredients
Enchiladas:
  • 2 tbsp. olive oil
  • 1 large sweet potato, peeled and diced
  • 2 cloves garlic, minced
  • ½ yellow onion, chopped
  • 4 oz. can diced green chilis
  • 2 cans black beans, rinsed and drained
  • 1 tsp. salt
  • ¼ tsp. ground black pepper
  • 1½ tsp. cumin
  • ½ tsp. smoked paprika
  • ¼ tsp. chili powder
Sauce:
  • 1 tbsp. olive oil
  • ½ onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeno, finely chopped
  • ½ tsp. salt
  • 2 tbsp. flour
  • 2 cups vegetable broth
  • ½ cup sour cream
1 cup shredded cheese of choice*
8 corn or flour tortillas
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat 2 tbsp. olive oil in a large frying pan. Add sweet potatoes, 2 cloves of garlic, and half of a diced onion. Cook about 10 minutes until sweet potatoes are tender.
  3. Add diced green chilis and black beans and cook until heated through.
  4. Add 1 tsp. salt, ground black pepper, cumin, paprika, and chili powder. Stir to combine.
  5. Set mixture aside in a medium bowl.
  6. In the same pan, heat 1 tbsp. olive oil. Add onion, garlic, jalapeno, and salt and cook until onions are translucent. Add flour and stir to combine.
  7. Add vegetable broth and sour cream and whisk to combine. Allow to thicken to desired consistency.
  8. Spay a 13 x 9 baking dish with nonstick cooking spray. Spread ½ cup of sauce on the bottom of the pan.
  9. Evenly distribute sweet potato and bean mixture between tortillas. Roll up and place seam side down in the prepared dish.
  10. Pour remaining sauce over the enchiladas and top with shredded cheese.
  11. Bake for 30-35 minutes until bubbling.
  12. Top with salsa, sour cream, guacamole, sliced avocado, or fresh cilantro!
Notes
*cheddar, Colby jack blend, or a Mexican cheese blend are all great choices!
Recipe by For the Love of Gourmet at https://fortheloveofgourmet.com/sweet-potato-black-bean-enchiladas/