Dinner · 40 min · mexican

Sweet Potato Black Bean Enchiladas

✓ USDA-verified nutrition data

Ingredients

• 1 Sweet potato
• 3/4 cup Black beans
• 3 Flour tortillas
• 1/2 cup Enchilada sauce
• 1/4 Red onion
• 1 handful Cilantro

Steps

1. Heat your oven to 425F (220C) and line a rimmed sheet pan with parchment. Peel the sweet potato and cut it into 3/4-inch cubes, tossing them with a tablespoon of oil and a pinch of salt.
2. Roast 20 minutes, flipping once halfway, until the cubes are golden at the edges and fork-tender all the way through. Pale, firm cubes need a few more minutes.
3. Tip the hot cubes into a bowl and mash them roughly with a fork, leaving some chunks for texture. Stir in the black beans and the diced red onion, and season with salt to taste.
4. Warm the tortillas in a dry skillet for 20 to 30 seconds per side until flexible. Cold tortillas crack when you roll them — this step saves the whole recipe.
5. Spread 2 tablespoons of enchilada sauce in the bottom of a baking dish. Spoon filling down the center of each tortilla, roll them up snugly, and place them seam-side down in the dish.
6. Pour the remaining sauce evenly over the rolls and bake at 375F (190C) for 15 minutes, until the sauce is bubbling at the edges and the tortilla tops look lightly toasted. Rest 5 minutes, then top with cilantro and serve.

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