Sweet Potato and Black Bean Enchiladas

Hearty, flavorful, and packed with wholesome goodness

 Ingredients (Serves 4–6)

For the Filling:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz / 425 g) black beans, drained and rinsed
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika
• Salt and black pepper, to taste
• 1 tbsp olive oil

For the Enchiladas:

• 8–10 corn or flour tortillas
• 1 1/2 cups (150 g) shredded cheese (cheddar, Monterey Jack, or vegan alternative)
• 1 cup (240 ml) enchilada sauce (store-bought or homemade)

Optional Garnish:

• Fresh cilantro, chopped
• Sliced avocado
• Sour cream or Greek yogurt

 Step-by-Step Instructions

1. Prepare the Filling

1. Preheat oven to 400°F (200°C).
2. Heat olive oil in a skillet over medium heat.
3. Add onion and garlic; sauté for 3–4 minutes until softened.
4. Add diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 10–12 minutes, stirring occasionally, until sweet potatoes are tender.
5. Stir in black beans and cook 2–3 more minutes. Remove from heat.

2. Assemble the Enchiladas

1. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.
2. Warm tortillas slightly to make them pliable.
3. Spoon 2–3 tbsp of the sweet potato and black bean filling onto each tortilla.
4. Roll the tortillas and place seam-side down in the baking dish.
5. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.

3. Bake

1. Cover the dish with aluminum foil.
2. Bake for 20 minutes, then remove foil and bake an additional 5–10 minutes until cheese is melted and bubbly.

4. Serve

1. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream or yogurt.
2. Serve warm as a main dish with a side salad or rice.

 Tips

• You can roast the sweet potatoes in the oven beforehand for extra caramelized flavor.
• Add corn, diced bell peppers, or chopped spinach to the filling for more veggies.
• Leftovers can be stored in the fridge for up to 3 days and reheat well in the oven or microwave.