black bean & sweet potato enchiladas
- 2 large sweet potatoes, peeled (or 3 medium)
- 1 15.5-ounce can black beans, drained and rinsed
- 1 teaspoon taco seasoning
- salt and pepper
- 8 tortillas (I used Siete brand)
- 1 15-ounce can enchilada sauce (I like Hatch mild)
- 1-2 cups shredded Mexican cheese blend
- 1 large ripe avocado, peeled, pitted, and diced
- 1 handful cilantro leaves
Preheat the oven to 400 degrees.
In a large, wide skillet add the sweet potatoes and 1 cup of water, cover, and let cook until sweet potatoes are soft enough to be mashed with a fork but not totally mush. Mash the sweet potatoes until chunky (again, not totally mush) and then add in the black beans, taco seasoning, season with salt and pepper, and stir well to combine. Remove from heat.
Meanwhile, as sweet potatoes cook, warm up the tortillas until pliable. Set aside. Also, pour half of the enchilada sauce into the bottom of a large baking dish, spreading evenly.
Once sweet potato and black bean mash is done, add about 1/3 cup of the mixture into a warmed tortilla, top with a pinch (about a tablespoon) of cheese, roll, and place, seam side down, in the baking dish (on top of the enchilada sauce.) Continue until all tortillas are used. Top the rolled tortillas with leftover sweet potato mixture and pour over the remaining enchilada sauce. Top with desired amount of cheese (I like to use about 1 cup, but if you like cheesier, use more cheese) and bake in the oven for 10 minutes or until cheese is bubbly and melted. Top with avocado and cilantro and serve.