These enchiladas are so hearty and flavorful that no one will miss the meat. Roasted sweet potatoes and seasoned black beans make a filling that is satisfying and naturally sweet. Rolled in tortillas, covered in sauce, and baked with cheese until bubbly, they are the kind of meal that pleases every person at the table.
Ingredients
- 2 medium sweet potatoes, peeled and cubed small
- 1½ cups cooked black beans (about ¾ cups dried, soaked and cooked)
- 2 cups enchilada sauce (store-bought or homemade)
- 1½ cups shredded cheese
- 8 corn tortillas
- 1 tbsp extra virgin olive oil
- 1 tsp cumin
- ½ tsp chili powder
- ½ tsp garlic granules
- ½ tsp Redmond Real Salt
- Fresh cilantro and sour cream for serving
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Preheat oven to 400°F. Toss the sweet potato cubes with olive oil, cumin, chili powder, garlic granules, and salt. Roast on a baking sheet for 20 to 25 minutes until tender.
- Mix the roasted sweet potatoes with the black beans and ½ cup cheese.
- Reduce oven to 375°F. Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Fill each tortilla with the sweet potato mixture, roll up, and place seam-side down in the dish.
- Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.
- Bake for 20 minutes until the cheese is melted and bubbly.
- Top with cilantro and sour cream.
Notes
- Warm the tortillas before filling so they do not crack when rolling.
- Use pinto beans instead of black beans for a different flavor.
- These freeze well before or after baking. A great make-ahead meal.
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