Ingredients:

  • 1.5 lbs sweet potatoes, peeled and cut into 1/2-inch cubes
  • 15 oz canned black beans, drained and rinsed
  • 1 small red onion, diced
  • 2 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 0.5 tsp garlic powder
  • 0.5 tsp sea salt
  • 2 cups red enchilada sauce
  • 11 medium corn tortillas
  • 1.5 cups shredded Monterey Jack cheese
  • 1 ripe avocado, pitted
  • 0.25 cup Greek yogurt
  • 1 tbsp lime juice
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with 1 tbsp olive oil, smoked paprika, cumin, garlic powder, and sea salt on a large rimmed baking sheet.
  2. Roast for 20 minutes until edges are charred and centers are tender.
  3. Heat the remaining 1 tbsp olive oil in a pan and cook the diced red onion until translucent and fragrant.
  4. Stir in 15 oz drained black beans and the roasted sweet potatoes to the onion mixture.
  5. Warm tortillas. Heat 11 corn tortillas in the microwave for 30 seconds or in a dry skillet until pliable and soft.
  6. Spread 0.5 cup of enchilada sauce across the bottom of a 9x13 inch baking dish until the surface is thinly coated.
  7. Place 2-3 tablespoons of filling in the center of a tortilla, roll tightly, and place seam side down in the dish.
  8. Pour the remaining 1.5 cups of sauce over the rolls and sprinkle with 1.5 cups Monterey Jack cheese. Bake for 15-20 minutes until the cheese is bubbly and golden brown.
  9. Blend the avocado, 0.25 cup Greek yogurt, and 1 tbsp lime juice until completely smooth and silky.
  10. Drizzle the crema over the hot Black Bean Enchiladas and top with 0.25 cup fresh cilantro before serving.