sweet potato + black bean

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Main Ingredients

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Start by making the roast sweet potato filling. The sweet potatoes are spiced with smoky and spicy seasonings.

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In a large skillet, saute the red onion until softened. Add the jalapeno and garlic, sauteing until aromatic and golden.

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Add the black beans and just 1 cup of the enchilada sauce to the skillet. Simmer it for 10 minutes, until the potatoes are ready.

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Stir in the roasted sweet potato. This makes the filling for the sweet potato black bean enchiladas.

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Add a heaping 1/2 cup of filling to each tortilla. Roll tightly and place in a 9x9 baking dish. Makes 5-6 enchiladas.

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Top the enchiladas with shredded Oaxaca or Mexican-blend cheese. Bake at 350F for about 15 minutes, until the cheese is melted.

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Garnish with cilantro, pepitas, and diced jalapeno. Keep leftovers refrigerated for 3-4 days.

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