There’s nothing easier to make and more satisfying than enchiladas. These sweet potato black bean enchiladas are PERFECT to make for a big group because 1. They sound fancy but are easy af to make 2. They are vegetarian and gluten free 3. They taste like HEAVEN! This recipe fed 10 HANGRY ladies.
Sweet Potato & Black Bean Enchiladas
- 8-10 tortillas
- 2 cups red enchilada sauce
- 1 tbsp avocado oil
- 1/2 white onion diced
- 1 1/2 cups cubed and peeled sweet potatoes
- 2 15 oz cans black beans drained and rinsed
- Shredded Cheese
- 1 tsp salt, pepper, garlic powder, chili powder, and cumin
- dash of cayenne pepper
- Greek yogurt or sour cream
- Shredded cheese
- Pico de Gallo
- Diced jalapeno
Begin by sautéing 1/2 chopped white onion in 1 tbsp avocado oil for about 5 minutes on medium heat.
Once translucent, add in 2 medium peeled and cubed sweet potatoes and 2 tbsp water. Cover and let it cook for about 10 minutes or until potatoes are soft.
Then add in 2 cans drained and rinsed black beans.
Season with salt & pepper, garlic powder, chili powder, cumin and a dash of cayenne.
Add this mixture, a generous drizzle of red enchilada sauce, and some Mexican cheese to a tortilla.
Roll it up and place in a baking dish. Repeat until you’re all out of space- don’t be scared to stuff them in there!!!
Cover with the remaining red enchilada sauce and cheese and bake at 350 for about 20 minutes.
Top with pico de Gallo, cilantro, jalapeño and Greek yogurt.