Sweet Potato Black Bean Enchiladas
Sweet Potato Black Bean Enchiladas are perfect for when you want a little break from the norm. Roasted sweet potatoes and black beans all wrapped up in corn tortillas, smothered in salsa verde and cheese. So good!
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 20 minutes
- Yield: 6-8 servings 1x
- Category: Main Course
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Units
Scale
- 3 1/2 cups cubed sweet potatoes
- 1 15 oz can black beans, rinsed and drained
- 12–13 corn tortillas
- 2 cups shredded cheddar cheese
- 2 cups shredded monterey jack cheese
- 32 oz salsa verde (I used 2 16 oz jars of Herdez brand)
- oil
- salt and pepper
Suggested toppings
- sour cream
- avocado
- cilantro
Equipment
- 9” x 13″ baking dish
Instructions
- Preheat oven to 400F.
- Arrange cubed sweet potatoes on a baking sheet lined with parchment. Drizzle with oil just to coat and sprinkle with salt and pepper. Roast for 25-30 minutes, until tender and slightly golden.
- While the sweet potatoes roast, cook the tortillas briefly over a gas stove burner to slightly char. If you don’t have a gas burner, you can also cook them in a skillet with a little oil. Cooking the tortillas helps them be more pliable while assembling and prevents them from breaking.
- Spread a thin layer of salsa verde in the bottom of the baking dish. Place one tortilla in the dish and add a small amount of sweet potato, black beans, cheese and a spoonful of salsa verde. Roll and tuck into the pan, seam-side down. Repeat with the remaining tortillas and fillings.
- Once all tortillas are filled and tucked in the baking dish, pour remaining salsa over the whole dish and top with remaining cheese. Bake for 25-30 minutes, placing under the broiler for the last 2 minutes for a little golden brown cheese effect.
- Enjoy topped with sour cream, avocado and cilantro if desired.