Roasted Sweet Potato and Black Bean Enchiladas

Ingredients

• 2 medium sweet potatoes
• 1 can black beans
• 8 pieces corn tortillas
• 2 cups enchilada sauce
• 1 medium onion
• 3 cloves garlic
• 1 teaspoon cumin
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 bunch fresh cilantro
• 1 whole lime

Instructions

1. 1

   Preheat your oven to 425°F (220°C).

2. 2

   Peel and dice the sweet potatoes into 1/2-inch cubes. Place them on a baking sheet.

3. 3

   Drizzle the sweet potatoes with 1 tablespoon of olive oil, and season with salt and pepper. Toss to coat.

4. 4

   Roast the sweet potatoes in the preheated oven for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

5. 5

   While the sweet potatoes roast, finely chop the onion and mince the garlic.

6. 6

   In a large skillet over medium heat, add the remaining tablespoon of olive oil. Sauté the onion for about 5 minutes until translucent, then add the garlic and cumin, cooking for an additional 1-2 minutes until fragrant.

7. 7

   Drain and rinse the black beans. Add them to the skillet along with the roasted sweet potatoes. Mix well and remove from heat.

8. 8

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

9. 9

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

10. 10

    Take a tortilla, fill it with about 1/4 cup of the sweet potato and black bean mixture, roll it up, and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

11. 11

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

12. 12

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

13. 13

    Remove the foil and bake for an additional 10 minutes to let the top crisp up.

14. 14

    Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and a squeeze of lime before serving.

15. 15

    Serve warm and enjoy your delicious roasted sweet potato and black bean enchiladas!