Sweet Potato and Black Bean Enchiladas

October 11, 2011
4 Ratings
  • Serves 6
Author Notes

A great Meatless Monday Meal. Creamy Sweet Potatoes, Spicy Bean stuffed in Whole Wheat tortillas and topped with Jack Cheese and Salsa. The best part is that it takes less than 30 minutes to make! —abby.b.white

What You'll Need
  • 1 sweet potato
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup salsa
  • 15 ounces can of black beans, rinsed and drained
  • 2-3 cloves of garlic
  • 1 teaspoon cumin
  • 1 lime, juiced
  • dash cracked red pepper
  • 3/4 cup Jack Cheese
  • 6 whole wheat tortillas
  • green onions
  1. Sweet Potatoes Bring 4 cups of water to a boil. Add cubed sweet potatoes and cook for about 10 minutes or until tender. Once they are tender enough to smash with a fork, pop them into a bowl with the pumpkin pie spice. Mash the potatoes with a fork along the side of the bowl until you have a creamy consistency with some chunks! I left mine a little chunky today. Black Beans Drain and rinse the beans. Then combine the beans with crushed garlic, cumin, lime juice and red pepper flakes. Set it aside. Assembly Choose a small 9 inch baking dish that will hold 6 enchiladas. Pour enough Salsa to lightly coat the bottom of your baking dish. Place the tortilla into the baking dish and really get it into the sauce. Spoon a couple tablespoons of the sweet potato mixture down the center then top with a couple tablespoons of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Once you have all of your enchiladas wrapped up, top them with some more Salsa and then sprinkle with some shredded cheese and green onions. When you are ready to serve them, pop them into a 350' oven for about 30 minutes and enjoy!!

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