Sweet Potato and Black Bean Enchiladas

These Sweet Potato and Black Bean Enchiladas bring together the sweet, earthy flavors of roasted sweet potatoes with the hearty texture of black beans, all wrapped in soft corn tortillas and smothered in a zesty homemade enchilada sauce. This dish seamlessly blends traditional Mexican cuisine with a twist of creative flair, making it both satisfying and nutritious. It's a vegetarian option that's packed with fiber and protein, perfect for a wholesome meal.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 1 can black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups red enchilada sauce
• 1 cup shredded cheese (optional)
• Fresh cilantro for garnish
• Olive oil for roasting

Instructions:

1. Preheat your oven to 425°F (220°C).
2. Toss the sweet potato cubes with olive oil, cumin, chili powder, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes, or until tender.
3. In a large bowl, combine the roasted sweet potatoes and black beans. Mix well and adjust seasoning if needed.
4. Warm the corn tortillas in a skillet or microwave until pliable.
5. Spoon the sweet potato and black bean mixture into each tortilla, roll them up, and place seam-side down in a baking dish.
6. Pour the enchilada sauce over the top of the rolled tortillas, and sprinkle with cheese if using.
7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
8. Garnish with fresh cilantro before serving.