sweet potato + black bean
This recipe features pantry staples and a few fresh ingredients!
Start by making the roast sweet potato filling. The sweet potatoes are spiced with smoky and spicy seasonings.
In a large skillet, saute the red onion until softened. Add the jalapeno and garlic, sauteing until aromatic and golden.
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.
Stir in the roasted sweet potato. This makes the filling for the sweet potato black bean enchiladas.
Add a heaping 1/2 cup of filling to each tortilla. Roll tightly and place in a 9x9 baking dish. Makes 5-6 enchiladas.
Top the enchiladas with shredded Oaxaca or Mexican-blend cheese. Bake at 350F for about 15 minutes, until the cheese is melted.
Garnish with cilantro, pepitas, and diced jalapeno. Keep leftovers refrigerated for 3-4 days.
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