Sweet Potato and Black Bean Enchiladas
These flavorful enchiladas combine roasted sweet potatoes and black beans wrapped in tortillas, topped with cheese and baked to perfection.
Ingredients
Oil
- 2 tablespoons oil
Chopped onion
- 1 cup chopped onion
Garlic cloves
- 4 cloves garlic (minced)
Brown sugar
- 2 tablespoons brown sugar
Ground cumin
- 1 tablespoon ground cumin
Chipotle chile in adobo sauce
- 1 piece chipotle chile in adobo sauce (minced) (seeds removed for less heat)
Adobo sauce
- 1 teaspoon adobo sauce
Black beans
- 2 cans black beans (15 oz each, drained and rinsed)
Sweet potatoes
- 1 lb sweet potatoes (peeled and diced)
Water
- 2 cups water
Red enchilada sauce
- 2 cans red enchilada sauce (10 oz each)
Flour tortillas
- 8 6-inch flour tortillas
Cheddar cheese
- 2 cups grated Cheddar cheese
Instructions
- Preheat oven to 425ºF (220ºC).
- Cook onion, garlic, brown sugar, cumin, and chipotle in oil until softened, about 5 minutes.
- Add beans, sweet potatoes, and water; simmer until potatoes are tender, about 10 minutes.
- Spread enchilada sauce in a baking dish, fill tortillas with mixture, roll, and place seam side down. Cover with remaining sauce and cheese.
- Bake for 10-15 minutes until heated through. Let stand 10 minutes before serving.
Notes
For less heat, remove seeds from the chipotle chile.