Description
A hearty and flavorful dish combining sweet potatoes and black beans in a tortilla, topped with enchilada sauce and cheese.
Ingredients
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- Salt and pepper to taste
- 8 corn or flour tortillas
- 1 can (10 oz) enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a pan over medium heat. Add onion and garlic, sauté until soft.
- Add sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook until sweet potatoes are tender.
- Stir in black beans and cook for 2 minutes.
- Warm tortillas slightly to make them pliable.
- Fill each tortilla with the sweet potato and black bean mixture, roll, and place seam-side down in a baking dish.
- Pour enchilada sauce over the top, then sprinkle with cheese.
- Bake for 20 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- Use corn tortillas for a gluten-free option.
- Add jalapeños for extra heat.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican