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Black Bean and Sweet Potato Enchiladas

Print Recipe
Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings 6

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.
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