Ingredients:
2 medium sweet potatoes, peeled and diced
1 tbsp olive oil
1 tsp chili powder
1/2 tsp cumin
1/2 tsp paprika
Salt and pepper to taste
1 can (15 oz) black beans, drained and rinsed
1 cup enchilada sauce
8 small tortillas
1 cup shredded cheese (cheddar or Mexican blend)
Fresh cilantro for garnish
Directions:
Preheat the oven to 400°F (200°C).
Roast the sweet potatoes: Toss the diced sweet potatoes in olive oil, chili powder, cumin, paprika, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender.
Prepare the filling: In a large bowl, combine the roasted sweet potatoes and black beans.
Assemble the enchiladas: Spread a thin layer of enchilada sauce at the bottom of a baking dish. Place a portion of the sweet potato and black bean mixture into each tortilla, roll them up, and place seam-side down in the baking dish.
Top with sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas, and sprinkle shredded cheese on top.
Bake: Bake for 15-20 minutes, or until the cheese is melted and bubbly.
Garnish and serve: Garnish with fresh cilantro and serve hot.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Calories: 350 kcal per serving
