Baked Sweet Potato and Black Bean Enchiladas

Ingredients

• 2 medium sweet potatoes
• 1 can (15 oz) black beans
• 8 pieces corn tortillas
• 2 cups enchilada sauce
• 1 medium avocado
• 0.5 cup cilantro
• 1 medium lime
• 1 tablespoon olive oil
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 1 teaspoon garlic powder

Instructions

1. 1

   Preheat your oven to 375°F (190°C).

2. 2

   Peel and dice the sweet potatoes into 1-inch cubes. In a medium pot, add the sweet potatoes and cover with water. Bring to a boil and cook for 10-15 minutes until tender. Drain and set aside.

3. 3

   In a large mixing bowl, combine the cooked sweet potatoes, drained black beans, olive oil, cumin, smoked paprika, salt, black pepper, and garlic powder. Mix until well combined.

4. 4

   Spread 1 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish.

5. 5

   Warm the corn tortillas in a skillet over medium heat for about 30 seconds on each side to make them pliable.

6. 6

   Take one tortilla and spoon about 1/4 cup of the sweet potato and black bean mixture into the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

7. 7

   Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top, ensuring all enchiladas are covered.

8. 8

   Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes.

9. 9

   Remove the foil and bake for an additional 10 minutes until the sauce is bubbly and the edges are slightly crispy.

10. 10

    While the enchiladas are baking, prepare the avocado and cilantro. Dice the avocado and chop the cilantro.

11. 11

    Once the enchiladas are done baking, remove from the oven and let them cool for a few minutes.

12. 12

    Serve the enchiladas topped with diced avocado, chopped cilantro, and a squeeze of lime juice.