Name: Black Bean and Sweet Potato Enchiladas
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Ingredients: 12 corn tortillas; 2 cans (15 oz each black beans, drained and rinsed); 2 large sweet potatoes (peeled and diced); 1 onion (diced); 2 cloves garlic (minced); 1 red bell pepper (diced); 2 tablespoons olive oil; 1 teaspoon cumin; 1/2 teaspoon chili powder; 1/4 teaspoon smoked paprika; 2 cups enchilada sauce (low-sodium); 1 cup part-skim Mexican cheese blend; 1/4 cup cilantro (chopped); 1 avocado (sliced); Lime wedges for serving

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Black Bean and Sweet Potato Enchiladas

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Prep Time 30

Cook Time 35

Total Time 1 5

Servings

Ingredients

12 corn tortillas
2 cans 15 oz each black beans, drained and rinsed
2 large sweet potatoes peeled and diced
1 onion diced
2 cloves garlic minced
1 red bell pepper diced
2 tablespoons olive oil
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
2 cups enchilada sauce low-sodium
1 cup part-skim Mexican cheese blend
1/4 cup cilantro chopped
1 avocado sliced
Lime wedges for serving

Instructions

Preheat oven to 425°F (220°C).
Toss sweet potatoes with 1 tablespoon olive oil and roast for 20 minutes until tender.
Heat remaining oil in a large skillet over medium heat.
Add onion and bell pepper, cook until softened, about 5 minutes.
Add garlic and spices, cook for 1 minute.
Add black beans and roasted sweet potatoes, mash slightly.
Warm tortillas and fill with bean mixture.
Roll and place seam-side down in a baking dish.
Top with enchilada sauce and cheese.
Bake for 15 minutes until heated through and cheese melts.
Garnish with cilantro and avocado, serve with lime wedges.