Sign in to see ingredients
Create a free account to unlock this content
Don't have an account? Sign up free
Per serving
Calculating nutrition...
- 1
Steam the vegetables
Preheat oven to 375°F. Peel and cube the sweet potato, and chop the onion and red bell pepper. Set a steamer basket over 1 inch of water in a large saucepan and add the sweet potato, onion and pepper. Bring the water to a boil, then reduce to a simmer and steam, covered, until everything is tender, 15 to 20 minutes.
- 2
Make the filling
Transfer the steamed vegetables to a large bowl. Mash them, gradually adding the minced cilantro, smoked paprika, garlic powder, cumin, coriander and black pepper until you reach the consistency you like. Rinse and drain the black beans, then stir them in.
- 3
Fill and roll the tortillas
Spread 1/3 cup of the enchilada sauce across the bottom of a greased 13x9-inch baking dish. Warm the corn tortillas so they roll without cracking. Place about 1/3 cup of the vegetable mixture down the center of each tortilla, sprinkle with about 4 teaspoons of shredded Monterey Jack, roll up, and set seam side down in the dish. Once all 12 are in, top with the remaining enchilada sauce and the remaining cheese.
- 4
Bake and serve
Bake uncovered until the casserole is heated through and the cheese is melted, 20 to 25 minutes. Keeping it uncovered is what keeps the tortillas from going soggy. Serve with cubed avocado, sour cream, salsa or hot sauce as you like.
Sign in to see all instructions
Create a free account to unlock this content
Don't have an account? Sign up free
Smoky Sweet Potato and Black Bean Enchiladas
Created by: SundayPrepCo
Ingredients
- 1 sweet potato
- 1 onion
- 1 red bell pepper
- 1/2 cup fresh cilantro
- 1 tsp smoked paprika
- 1/2 tsp garlic powder
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/2 tsp black pepper
- 15 oz black beans
- 15 oz enchilada sauce
- 12 corn tortillas
- 2 cup Monterey Jack cheese
- avocado
- sour cream
Instructions
- Steam the vegetablesPreheat oven to 375°F. Peel and cube the sweet potato, and chop the onion and red bell pepper. Set a steamer basket over 1 inch of water in a large saucepan and add the sweet potato, onion and pepper. Bring the water to a boil, then reduce to a simmer and steam, covered, until everything is tender, 15 to 20 minutes.
- Make the fillingTransfer the steamed vegetables to a large bowl. Mash them, gradually adding the minced cilantro, smoked paprika, garlic powder, cumin, coriander and black pepper until you reach the consistency you like. Rinse and drain the black beans, then stir them in.
- Fill and roll the tortillasSpread 1/3 cup of the enchilada sauce across the bottom of a greased 13x9-inch baking dish. Warm the corn tortillas so they roll without cracking. Place about 1/3 cup of the vegetable mixture down the center of each tortilla, sprinkle with about 4 teaspoons of shredded Monterey Jack, roll up, and set seam side down in the dish. Once all 12 are in, top with the remaining enchilada sauce and the remaining cheese.
- Bake and serveBake uncovered until the casserole is heated through and the cheese is melted, 20 to 25 minutes. Keeping it uncovered is what keeps the tortillas from going soggy. Serve with cubed avocado, sour cream, salsa or hot sauce as you like.