Ingredients
Scale
- 2 large sweet potatoes, baked and mashed
- 1/2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon kosher salt
- 1 (15-ounce) can black beans, drained and rinsed
- 1 1/2 cups shredded Mexican blend cheese, divided
- 1 (12-ounce) can enchilada sauce
- 6 large flour tortillas or 12 corn tortillas
Instructions
- Preheat the oven to 400°F.
- If starting with uncooked sweet potatoes, poke them all over with a fork and place them on a foil-lined baking sheet. Bake for about 1 hour, or until fork-tender. Reduce the oven temperature to 350°F.
- Let the sweet potatoes cool slightly, then slice them open and scoop the flesh into a large bowl.
- Add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir until well combined.
- Pour half of the enchilada sauce into a 9 x 11-inch baking dish.
- Place about 1/2 cup of the sweet potato mixture in the center of each tortilla. Roll tightly and place seam-side down in the baking dish.
- Pour the remaining enchilada sauce over the enchiladas.
- Cover with foil and bake for 15 minutes.
- Remove the foil, sprinkle the remaining cheese over the top, and bake uncovered for another 15 minutes, until the cheese is melted and lightly browned.
- Serve warm with favorite toppings.
Notes
- Meal prep the sweet potatoes: Bake them up to 2 days ahead, scoop out the pulp, and refrigerate until ready to use.
- Warm corn tortillas: Heat corn tortillas briefly before filling to make them more flexible and less likely to crack.
- Adjust the spice: Choose mild or spicy enchilada sauce, or add hot sauce to the filling.
- Customize the filling: Add extra vegetables or swap the Mexican cheese blend for another favorite melting cheese.
- Don’t skip the foil: Covering the dish during the first part of baking helps the enchiladas heat through without drying out.
