These enchiladas are RIGHT up my alley! Anyone who knows me well, knows I am two steps away from being a vegetarian. I eat steak once a year, poultry I only eat first time around (no leftovers) and am VERY picky with cleaning it and I strongly dislike seafood. I’m the girl that goes to get “sushi” and orders the sweet potato roll!
Anyway, I figured I would give these a try and they did not disappoint!! My husband was very skeptical at first, but I knew they would be delicious. Luckily, he trusted my judgement. The original recipe is from A Couple Cooks. I made a few tweaks of my own. Mostly taking out anything that was remotely close to “too spicy”!
Sweet Potato and Black Bean Enchiladas
- 2 medium to large sweet potatoes (3 c. diced)
- 1, 15 oz. can black beans
- 1/2 medium red onion
- 1/2 Tbsp. chili powder
- 1/4 tsp. garlic powder
- 1/2 tsp. salt
- Fresh ground pepper
- ~2 cups salsa
- 8 oz. Colby jack cheese, shredded
- 8, 8-inch flour tortillas
- Sour cream
- Preheat the oven to 350°F.
- Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.
- Finely chop the red onion. Drain and rinse the black beans.
- In a large bowl, combine the cooked sweet potato, black beans, red onion, chili powder, garlic powder, salt and pepper. Mix to combine.
- To assemble the enchiladas- warm the tortillas for a minute in the microwave, or in a pan for a few seconds per side. In a large baking dish, spread ¾ to 1 cup of the salsa. Fill each tortilla with a heaping ½ cup scoop of the filling, add a handful of cheese, and roll it up. Place the enchilada seam-side down in the baking dish. Repeat for the remaining tortillas. When all enchiladas are in the dish, top with the remaining salsa (about ½ cup or so) and the remaining cheese.
- Place in the oven and bake for 20 minutes, until the cheese is melted.
- Serve with sour cream