sweet potato + black bean

enchiladas

Main Ingredients

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.

1

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

2

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.

3

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

4

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

5

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

6

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