Black Bean and Sweet Potato Enchiladas
From the kitchen of Amber.
Warm, cozy comfort food….thats good for you!
- 3 cups peeled and diced sweet potatoes
- 1 onion, chopped
- 2 cups (1 can) black beans
- 1 4oz can diced green chilis
- 1 tsp cumin
- ¾ tsp cinnamon
- ½ tsp salt
- 8 flour (or corn tortillas)
- 1 ½ cups shredded cheddar cheese (leave out if vegan)
- Easy Enchilada Sauce
- 2 cups tomato sauce (I use Trader Joes’ Organic Marinara)
- 3 cups water
- ½ tsp garlic powder
- ½ tsp onion powder
- 3 tbsp chili powder
- 4 tbsp cornstarch
Saute sweet potato and onion in large fry pan in 1 tbsp oil until tender. Add water as needed to prevent sticking.
Add beans, chilis, cumin, cinnamon and salt to sweet potatoes and cook until heated through.
Pour about 1 cup of prepared enchilada sauce (Trader Joes) or your own (see below for the easy recipe I use) in bottom of 9x13 baking dish.
Stuff each tortilla with some cheese and some of the black bean-sweet potato mix). Roll up and place, seem side down in baking dish.
Pour more enchilada sauce over top and sprinkle with more cheese if you want.
Cover with foil and bake at 350 for 20-30 minutes. Serve with fresh chopped cilantro, salsa, guacamole and/or sour cream.
Enchilada Sauce: Combine ingredients in sauce pan and cook, stirring constantly until the mix boils and thickens. About 7-10 minutes.