Delicious Sweet Potato Enchiladas Recipe

This Sweet Potato Enchiladas recipe is a delightful twist on traditional enchiladas, featuring a filling of roasted sweet potatoes, black beans, and corn, all wrapped in warm tortillas and smothered in a savory enchilada sauce. The combination of sweet and savory flavors makes this dish a crowd-pleaser that is perfect for a cozy dinner night.

Ingredients

• 2 medium sweet potatoes, cubed
• 1 can black beans, drained and rinsed
• 1 cup corn kernels
• 1 small red onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp paprika
• Salt and pepper to taste
• 1 cup enchilada sauce
• 8 small flour tortillas
• 1 cup shredded cheese (optional)
• Fresh cilantro, for garnish

Directions

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the sweet potatoes with 1 tablespoon of oil, cumin, chili powder, paprika, salt, and pepper. Spread the sweet potatoes on a baking sheet in a single layer and roast for 20-25 minutes until tender.
3. In a skillet, heat 1 tablespoon of oil over medium heat. Add the red onion and garlic, and cook until softened.
4. Add the black beans, corn, and roasted sweet potatoes to the skillet. Stir to combine and cook for another 5 minutes. Remove from heat.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Fill each tortilla with the sweet potato mixture, roll up, and place seam side down in the baking dish.
7. Pour the remaining enchilada sauce over the top of the rolled tortillas. Sprinkle with cheese, if using.
8. Bake in the preheated oven for 15-20 minutes, until the enchiladas are heated through and the cheese is melted.
9. Garnish with fresh cilantro before serving.

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