Description
These sweet potato and black bean enchiladas are my go-to when I’m in need of a hearty and healthy vegetarian dinner. Filled with spiced sweet potatoes, black beans and creamy goat cheese. The goat cheese is lighter than Mexican cheese and gets nice and melty in the oven. If you’re not into goat cheese, just use shredded cheddar or jack. I serve these enchiladas with steamed rice, pickled onions, avocado and cilantro to freshen up the bold rich flavors.
Ingredients
2 medium sweet potatoes, peeled and diced into 3/4 inch cubes
1/2 onion, diced
2 tablespoon avocado oil
1 teaspoon of chili powder
1/2 tsp. of cumin
pinch of cayenne (optional)
1/2 tsp. of sea salt
1 1/2 cups of cooked black beans or 1 15oz can
6 oz of goat cheese, crumbled or 1.5 cups shredded cheese
10-12 tortillas- I use Siete Foods Cassava and Coconut Flour Tortillas
15 oz. of red enchilada sauce
Instructions
- Preheat the oven to 400. On a parchment lined baking sheet, combine the sweet potato, onion, oil, chili powder, cumin, cayenne and salt and mix to combine. Bake for 30 minutes until tender and caramelized. Remove and allow to cool. Turn the oven down to 375’.
- In a mixing bowl, combine the black beans, sweet potatoes and onions, and half of the goat cheese. Stir to combine.
- Into 9 X13 inch baking pan, spread about 3/4 cup of sauce over the bottom. In a non stick skillet spray with avocado oil and place one tortilla and cook for about 10-15 second per side. This will soften the tortillas and prevent them from cracking. Put about 1/4 cup sweet potato filling and roll tightly. Place it in the prepared pan, and then continue with the remaining tortillas and filling placing them snuggly side by side. Pour the remaining sauce over the top of the enchiladas, top with remaining goat cheese. Cover the pan loosely with foil and bake for 20 minutes. Remove the foil and bake for another 5 minutes.