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Sweet Potato and Black Bean Enchiladas

Ingredients

  • 1 large sweet potato
  • olive oil
  • salt and pepper
  • 1 15 oz. can black beans, drained and rinsed
  • 1 t. chili powder
  • 1 t, onion powder
  • ½ t. chipotle powder OR smoked paprika (if spicy food isn't for you, use the smoked paprika)
  • ½ 10 oz. can red enchilada sauce (the remainder freezes great!)
  • 1 cup shredded cheese--colby, Monterey jack, pepper jack or a combo

Instructions

  • Preheat oven to 425°. Cover a sheet pan with foil or parchment. Peel the sweet potato and cut into 1" cubes. Spread in a single layer on the sheet pan, drizzle with olive oil and season with salt and pepper. Roast for 25 or 30 minutes. Remove from oven. Turn the oven down to 350°.
  • In a bowl mix together the roasted sweet potatoes, beans, and spices.
  • Spread the enchilada sauce into an 8x11 casserole dish.
  • Arrange the tortillas out on the counter and divide the filling among them. Roll the enchiladas up and place seam-side down in the casserole dish, on top of the sauce. Top with cheese and bake for 20 minutes or until hot and the cheese is melted.