Sweet Potato Enchiladas
I have been a pescatarian for nearly 8 years, so finding meals that are filling, nutritious, and tasty is something that I always strive for. These sweet potato black bean enchiladas check all the boxes. Between the potatoes, beans, and veggies hidden inside, I leave the table feeling satisfied. Even if you are a meat eater, you still need to give these a shot. I promise they won’t disappoint.
Ingredients
Filling
1 large sweet potato, cubed
1 can black beans, rinsed and drained
1 green bell pepper, sliced
1 yellow onion, sliced
Olive oil
Cumin
Paprika
Salt
Pepper
Remaining Ingredients
5-6 10-inch tortillas
1 cup salsa (pick your favorite)
16 oz Mexican cheese blend
Cashew cream
Cilantro
Avocado, sliced
Instructions
Preheat the oven to 400 F.
On a large baking sheet layer the sweet potato, green peppers, and onions. Drizzle with olive oil, cumin, paprika, salt, and pepper. Bake for 30 minutes.
Add the cooked vegetables to a bowl with the black beans. Mix until evenly combined.
Wrap the tortillas in a damp paper towel and place on a plate. Microwave for 30 seconds to soften the tortillas, making them easier to roll up.
In a 9x13-inch baking pan, spread half the salsa evenly across the bottom of the pan. Taking one tortilla at a time, scoop a hefty amount of vegetable mix into the center. Roll up the tortilla and place in the baking pan, seam side down. Repeat until the pan is full.
Top the rolled tortillas with the remaining salsa and sprinkle with cheese.
Bake for 15 minutes, until the tortillas are warm and starting to crisp on the edges and the cheese is fully melted.
Top with cashew cream, sliced avocado, and fresh cilantro for serving.
