Black Bean & Sweet Potato Enchiladas

Black Bean and Sweet Potato Enchiladas

Ingredients:

• For the Filling:

  • 2 large sweet potatoes, peeled and diced
  • 1 tbsp olive oil
  • 1/2 tsp Evermill cumin
  • 1/2 tsp Evermill smoked paprika
  • 1/4 tsp Evermill garlic powder
  • 1/4 tsp Evermill onion powder
  • Salt and pepper to taste
  • 1 can (15 oz) black beans, drained and rinsed
  • 1/2 cup diced red onion
  • 1/2 cup chopped fresh cilantro
  • 1 cup corn kernels (fresh, frozen, or canned)

• For the Enchiladas:

  • 8-10 corn tortillas
  • 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
  • 2 cups enchilada sauce (store-bought or homemade)
  • 1/2 cup diced red onion (for topping)
  • Fresh cilantro (for garnish)

Instructions:

1. Prepare the Sweet Potatoes:

   • Preheat the oven to 400°F (200°C).
   • Toss the diced sweet potatoes with olive oil, cumin, smoked paprika, garlic powder, onion powder, salt, and pepper.
   • Spread the sweet potatoes on a baking sheet in a single layer.
   • Roast for 25-30 minutes, or until tender and slightly caramelized. Remove from the oven and let cool slightly.

2. Prepare the Filling:

   • In a large bowl, combine the roasted sweet potatoes, black beans, diced red onion, chopped cilantro, and corn. Mix gently to combine.

3. Assemble the Enchiladas:

   • Preheat the oven to 375°F (190°C) if not already done.
   • Lightly grease a 9x13-inch baking dish or similar.
   • Warm the tortillas in a dry skillet or microwave to make them more pliable.
   • Spread about 1/4 cup of the enchilada sauce in the bottom of the baking dish.
   • Spoon about 1/4 cup of the filling onto each tortilla and roll up tightly. Place the rolled tortillas seam-side down in the baking dish.
   • Pour the remaining enchilada sauce over the top of the rolled tortillas, making sure they are well covered.
   • Sprinkle the shredded cheese evenly over the top.

4. Bake:

   • Cover the baking dish with aluminum foil and bake for 20 minutes.
   • Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly and the enchiladas are heated through.

5. Serve:

   • Let the enchiladas cool for a few minutes before serving.
   • Garnish with additional diced red onion and fresh cilantro.
   • Serve with your favorite toppings like sour cream, avocado, or lime wedges if desired.

Enjoy your delicious and comforting Black Bean and Sweet Potato Enchiladas!