- VE
Black Bean Sweet Potato Enchiladas
These Black Bean Sweet Potato Enchiladas are a hearty vegetarian dinner that satisfies! They’re easily made gluten-free with corn tortillas and they can be assembled completely in advance!
Ingredients
Instructions
- Step 1
Preheat the oven to 350 degrees. Grease a 9×13″ baking dish with cooking spray.
- Step 2
Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.
- Step 3
Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.
- Step 4
Serve with chopped fresh cilantro and avocado if desired, and enjoy!
Tips & Tricks
Per serving
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