Dinner · Mexican
Black bean and sweet potato enchiladas
Corn tortillas rolled with black beans and roasted sweet potato, baked in enchilada sauce.
- Serves
- 3
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 h
Ingredients
For 3 servings- 1 medium sweet potato, diced
- 1 tbsp olive oil
- 300 g canned black beans, drained and rinsed
- 1 tsp cumin, ground
- 1/2 tsp chili powder
- 9 corn tortillas
- 400 g canned enchilada sauce
- 100 g cheddar cheese, shredded
- 10 g fresh cilantro, chopped
Method
Preheat the oven to 200C (400F) and toss the sweet potato with olive oil on a baking tray.
Roast the sweet potato for 20 minutes until tender, then reduce the oven to 190C (375F).
Combine the roasted sweet potato, black beans, cumin, and chili powder in a bowl.
Spread a thin layer of enchilada sauce in a baking dish, fill each tortilla with the bean mixture, roll, and place seam-side down in the dish.
Pour the remaining sauce over the tortillas and sprinkle with cheese.
Bake for 20 minutes until bubbling, then top with cilantro before serving.