Black Bean and Sweet Potato Enchiladas
Hearty corn tortillas filled with spiced black beans and roasted sweet potato, smothered in smoky red enchilada sauce and baked until bubbling - an entirely plant-based crowd-pleaser.
Ingredients
- 2 small sweet potatoes, peeled, diced
- 2 cans black beans (15 oz), drained, rinsed
- 8 corn tortillas (6-inch)
- 2 cups canned red enchilada sauce (gluten-free)
- 2 tbsp olive oil
- 1 red onion, diced
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 cup fresh cilantro, chopped
- 2 lime, cut into wedges
Instructions
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1
Preheat oven to 400°F (205°C). Toss 2 small peeled, diced sweet potatoes with half the 2 tbsp olive oil and a pinch of salt. Spread on a baking sheet and roast for 20 minutes until tender.
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2
Meanwhile, heat remaining olive oil in a skillet over medium heat. Add 1 diced red onion and cook until softened, about 5 minutes. Add 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp chili powder, and 1/2 tsp smoked paprika; cook 1 minute until fragrant.
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3
Add 2 cans drained, rinsed black beans (15 oz) to the skillet and stir to coat with spices. Fold in the roasted sweet potatoes. Season with remaining 1/2 tsp salt.
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4
Reduce oven to 375°F (190°C). Spread 1/4 of the 2 cups canned red enchilada sauce (gluten-free) over the bottom of a 9x13-inch baking dish.
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5
Warm 8 corn tortillas (6-inch) until pliable. Spoon filling down the center of each tortilla, roll tightly, and place seam-side down in the baking dish.
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6
Pour remaining canned red enchilada sauce (gluten-free) over the rolled tortillas, covering them completely.
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7
Bake for 20 minutes until sauce is bubbling. Scatter 1/4 cup chopped fresh cilantro over the top and serve with 2 cut into wedges lime on the side.