Sweet Potato and Black Bean Enchiladas

Ingredients

• 2 medium sweet potatoes, peeled and diced small
• 1 tbsp olive oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 tsp ground cumin
• 1/2 tsp chili powder
• Salt and black pepper, to taste
• 8 corn tortillas
• 2 cups red or green enchilada sauce
• 1 1/2 cups shredded Mexican-blend cheese
• Fresh cilantro, chopped, for garnish

Instructions

1. 1Preheat the oven to 400 F. Toss the diced sweet potatoes with the olive oil and spread on a baking sheet; roast for 20 to 25 minutes, stirring once, until fork-tender and lightly browned.
2. 2Meanwhile, cook the onion in a skillet over medium heat for 3 to 4 minutes until softened, then add the garlic and cook for 30 seconds.
3. 3Stir in the black beans, cumin, and chili powder, and cook for 3 minutes; season with salt and pepper.
4. 4Combine the roasted sweet potatoes with the bean mixture.
5. 5Reduce the oven temperature to 375 F. Spread a thin layer of enchilada sauce in a baking dish, then fill each warmed tortilla with the sweet potato and bean mixture and a little cheese, and roll tightly.
6. 6Arrange the rolled tortillas seam-side down in the dish, top with the remaining sauce and cheese, and bake for 20 to 25 minutes, until bubbling.
7. 7Garnish with cilantro before serving.

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