Black Bean and Sweet Potato Enchiladas
Ingredients
- 1 yellow bell pepper, chopped
- 1 orange bell pepper, chopped
- ½ yellow onion, chopped
- 2-3 garlic cloves, minced
- 1 15 oz can black beans, drained and rinsed
- 1 cup cooked sweet potato, cubed If you don't have your sweet potato pre-cooked, just add in at the same time as the bell peppers when cooking.
- 1 jalapeno, seeded and diced
- 1 can mild enchilada sauce
- 1 cup Mexican cheese, shredded
- 6 tortillas
- 1 tbsp extra virgin olive oil
- ¼ cup fresh cilantro, chopped (optional)
Instructions
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Preheat oven to 375 degrees. Spray a 9 x 13 casserole dish with cooking spray and set aside.
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Add olive oil to a medium-sized saute pan and bring to medium heat. Add in the garlic and onions. Saute for about 2-3 minutes until fragrant.
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Stir in the bell peppers and jalapeno. If your sweet potatoes are raw, you'll want to add those in here too. Saute, stirring frequently, for about 5-7 minutes.
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Add in the black beans and sweet potato (if cooked). Stir to combine.
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Stir in ¼ of the can of enchilada sauce and ¾ cup Mexican cheese. Once the cheese starts to melt, it's time to start filling the tortillas.
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One by one, fill the tortillas with the vegetable mixture. Close each tortilla tightly and place the seam facing down. Pour the rest of the enchilada sauce and sprinkle ¼ cup cheese on the top of the enchiladas.
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Bake for 15-20 minutes until the cheese on top is melted and the tortillas are a light golden brown. Garnish with fresh cilantro (optional). Enjoy!