Sweet Potato and Black Bean Enchiladas with Green Sauce
These sweet potato and black bean enchiladas are a deliciously satisfying dish that combines hearty ingredients with vibrant flavors. Wrapped in corn tortillas and smothered in a zesty green sauce, they offer a perfect balance of sweetness, protein, and spiciness that will please any palate.
Ingredients
• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8-10 corn tortillas
• 2 cups green enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish (optional)
Instructions
1. Preheat your oven to 375°F (190°C). In a pot of boiling water, cook the diced sweet potatoes until tender, about 10-12 minutes. Drain and mash slightly, then mix in the black beans, cumin, chili powder, salt, and pepper.
2. In a large baking dish, spread a thin layer of green enchilada sauce on the bottom.
3. Warm the corn tortillas in a skillet or microwave to make them pliable. Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place them seam-side down in the baking dish.
4. Pour the remaining green enchilada sauce over the rolled enchiladas and sprinkle with shredded cheese.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro before serving.
Aprile's Kitchen 