Vegetarian Sweet Potato and Black Bean Enchiladas

Sweet potatoes and black beans create the perfect filling for vegetarian enchiladas. This recipe can easily be made vegan if made with vegan cheese. Enchiladas are my favorite at home Mexican meal to make. Once you've made them once, you can make them again and again with whatever filling you want.I think enchiladas are something people assume can be time consuming or hard, but I always use store bought enchilada sauce to make it easier. I used Whole Foods 365 brand for this recipe and it tasted great. Any store bought of your preference is fine, you may need to pick up an extra jar if it is smaller than the one I used. Once you've baked the sweet potatoes and mashed them, mix the ingredients together in a bowl. Get your enchilada making station set up and you're ready to go.First, pour half of the sauce on the bottom of a 9x13 baking dish. Then fill the tortillas with some of the filling and roll up. Place side by side in the dish.Once all the enchiladas are filled and rolled, pour the rest of the sauce on top and cover with the cheese. I used a combo of cheddar and Monterey jack. I recommend shredding or grating your own cheese because 1) it's cheaper than buying pre-shredded 2) for some reason shredding yourself melts way better than the pre-shredded kind.  I just throw mine in a food processor. Feel free to use more cheese if you want.Bake uncovered for 20-25 minutes!Serve with fresh cilantro, lime, avocado and plain greek yogurt.

Sweet Potato and Black Bean Enchiladas

Enchiladas filled with mashed sweet potatoes and black beans.

• 6 regular sized tortillas

• 3 sweet potatoes

• 1/2 onion, diced

• 1 can of black beans, drained and rinsed

• 4 oz. can diced green chiles

• 1 tsp salt

• 1/2 tsp pepper

• 1/2 tsp ground cumin

• 1/2 tsp garlic powder

• 1/2 tsp onion powder

• 1/4 tsp chili powder

• 1/4 tsp paprika

• 15.5 oz. jar/can enchilada sauce (I used 365 brand)

• 1 cup shredded cheese (cheddar, monterey, pepper jack work great)

1. Bake the sweet potatoes in a 400 degree oven for 40-60 minutes (depending on size) until you can easily stick a fork or knife through. Remove and let cool. Once cooled remove the skins and mash.

2. In a pan over medium heat, soften the onion in olive oil for 3-5 minutes until translucent.

3. Preheat oven to 375 degrees. In a large bowl, mix together sweet potatoes, black beans, cooked onion, green chiles, salt, pepper, cumin, garlic powder, onion powder, chili powder, and paprika.

4. Pour half of the enchilada sauce on the botton of a 9x13 baking dish. Fill each tortilla with 1/6 of sweet potato filling and roll up. Place rolled and filled tortillas in the baking dish side by side. Pour other half of sauce over the top of the enchiladas. Cover with the cheese. Bake for 20-25 minutes until bubbly and cheese is melted. Serve with cilantro, lime, and greek yogurt.