Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas combine the earthy sweetness of roasted sweet potatoes with the hearty texture of black beans, wrapped in soft corn tortillas and topped with a zesty homemade enchilada sauce. This dish is not only satisfying but also packed with nutrients, making it a perfect vegetarian option for a wholesome meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (optional, for topping)
• Fresh cilantro for garnish

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Spread the cubed sweet potatoes on a baking sheet, drizzle with olive oil, and season with salt, pepper, cumin, and chili powder. Roast for about 25 minutes or until tender.
3. In a large bowl, combine the roasted sweet potatoes, black beans, and corn. Mix well and adjust seasoning if necessary.
4. Warm the corn tortillas in a dry skillet or microwave until pliable.
5. Place a generous spoonful of the sweet potato mixture in each tortilla, roll them up, and place seam-side down in a baking dish.
6. Pour the enchilada sauce over the rolled tortillas, and sprinkle with cheese if using.
7. Bake in the preheated oven for 20 minutes, or until heated through and cheese is bubbly.
8. Garnish with fresh cilantro before serving.