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Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas

Soft tortillas filled with roasted sweet potato and black beans, smothered in homemade enchilada sauce and topped with avocado crema.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Ingredients Method Notes

Ingredients
  

Filling
  • 2 medium sweet potatoes diced and roasted
  • 1 can black beans 15 oz, drained
  • 1 tsp ground cumin
  • 10 corn tortillas warmed
Enchilada Sauce
  • 1 can tomato sauce 15 oz
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp garlic powder
  • 1/2 cup vegetable broth
Avocado Crema
  • 1 avocado
  • 1/4 cup water
  • 1 lime juiced
  • 1 pinch salt

Method
 

  1. Heat the oven to 375°F (190°C). Whisk the sauce ingredients in a small pot and simmer 5 minutes.
  2. Mash half the roasted sweet potato and mix with the remaining sweet potato, beans and cumin.
  3. Spread 1/2 cup sauce in a baking dish. Fill each tortilla, roll it up and place seam side down.
  4. Pour the remaining sauce over top, cover and bake 20 minutes.
  5. Blend the avocado crema ingredients until smooth and drizzle over the enchiladas with cilantro.

Notes

Roast the sweet potatoes at 425°F for 20 minutes, or use leftovers.