Black Bean & Sweet Potato Enchiladas

Name: Black Bean & Sweet Potato Enchiladas
Ingredients: 1½ lb [680 g] sweet potatoes, peeled, sliced into ½-inch [12-mm] strips; One 15-oz [425-g] can black beans, rinsed and drained, or 1½ cups [240 g] cooked beans; One 15-oz [425-g] can black beans, rinsed and drained, or 1½ cups [240 g] cooked beans; 4 garlic cloves, minced; 1½ Tbsp fresh lime juice; One 4-oz [113-g] can fire-roasted green chiles; 2 Tbsp chopped fresh cilantro, plus more for garnish; 1 Tbsp ground cumin; 1½ cups [120 g] shredded mild white cheddar cheese; 1 cup [240 ml] Homemade Enchilada Sauce or store-bought canned enchilada sauce; 1 cup [240 ml] Homemade Enchilada Sauce or store-bought canned enchilada sauce; 5 burrito-size flour tortillas; Cilantro for serving

Preparation info

Serves
5
as a main

Difficulty
Easy

Appears in

Vegetarian Heartland

By Shelly Westerhausen Worcel

Published 2017

About

These enchiladas have become a weeknight staple in our house. Depending on the amount of time you’d like to invest in this meal, you can make the enchilada sauce from scratch or use your favorite store-bought version. Make these vegan by removing the cheddar cheese and adding an extra 1 cup [160 g] of black beans instead.

Ingredients

Main course
Vegetarian
Winter

Ingredients

Method