Black Bean Sweet Potato Enchiladas
Delicious and hearty enchiladas packed with sweet potatoes, black beans, and cheese, perfect for a satisfying meal.
Ingredients
Main ingredients
- 1 tablespoon oil
- 1 small yellow onion (chopped)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 2 lbs sweet potatoes (peeled and cut into 1" cubes)
- 2 tablespoons water
- 15 ounces black beans (rinsed and drained)
- 1 cup corn kernels (from 1 ear of fresh or frozen)
- to taste salt and pepper
- 8 soft taco size tortillas tortillas (your favorite variety)
- 1.5 cups grated cheese (Mexican blend)
- for serving chopped fresh cilantro and avocado (optional)
Instructions
- Preheat oven to 350°F and grease a 9x13" baking dish.
- Cook onion with oil until softened, add spices, then sweet potatoes and water; simmer until tender. Stir in black beans and corn.
- Fill tortillas with filling, top with sauce and cheese, roll up, and place in dish. Bake until bubbly, about 20-30 minutes.
- Serve topped with cilantro and avocado if desired.
Notes
Feel free to customize with your favorite toppings or add a dash of hot sauce for extra flavor.