Ingredients

The following ingredients have 10 Servings
  • 1 large sweet potato (peeled and diced)
  • large onion (diced)
  • red bell pepper (diced)
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon garlic powder
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 teaspoon kosher salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • 15 oz. canned black beans (drained and rinsed (1.5 cups))
  • 8 oz. shredded Monterey jack cheese ((about 2 cups))
  • 10 flour tortillas
  • 2 cups enchilada sauce

Instruction

  • Preheat oven to 375 degrees F.
  • Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)
  • Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).
  • Add black beans to vegetables; stir to combine.
  • Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.
  • Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.
  • Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.
  • Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.
  • Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.