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Public
dinner
vegetarian

Sweet Potato Black Bean Enchiladas

Saucy baked enchiladas filled with roasted sweet potato and black beans.

4 servings Prep 20 min Cook 50 minOven 400°F

From: Original AI-assisted recipe; AI-generated dish image.

Ingredients
Temperature

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Ingredients

  • •1 large sweet potato, peeled and diced
  • •1 tablespoon olive oil
  • •1/2 teaspoon salt
  • •1 teaspoon ground cumin
  • •1 can black beans (15 ounces), drained and rinsed
  • •1/2 cup corn
  • •8 small flour tortillas
  • •2 cups red enchilada sauce
  • •1 cup shredded Monterey Jack cheese
  • •2 tablespoons chopped cilantro
  • •1 avocado, diced

Instructions

  1. 1Heat oven to 400°F. Toss sweet potato with oil, salt, and cumin. Roast on a baking sheet 25 minutes until tender.
  2. 2Mix roasted sweet potato with beans, corn, and 1/4 cup enchilada sauce.
  3. 3Spread 1/2 cup sauce in a baking dish. Divide filling among tortillas, roll, and place seam-side down in the dish.
  4. 4Pour remaining sauce over tortillas and sprinkle with cheese.
  5. 5Bake 20 to 25 minutes until bubbling and hot throughout. Top with cilantro and avocado.