- 1 large sweet potato, cubed
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 1/2 cup minced fresh cilantro
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) enchilada sauce
- 12 corn tortillas (6 inches), warmed
- 2 cups shredded Monterey Jack cheese, divided
- Optional toppings: cubed avocado, sour cream, salsa, minced cilantro and hot sauce
- Preheat oven to 375°. In a large saucepan, place steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, about 15-20 minutes.
- Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.
- Spread 1/3 cup enchilada sauce into a greased 13×9-in. baking dish. Place 1/3 cup vegetable mixture in center on each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.
- Bake, uncovered, 20-25 minutes or until heated through and cheese is melted. If desired, serve with optional toppings.
- Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.
Test Kitchen tips
2 enchiladas: 399 calories, 14g fat (7g saturated fat), 34mg cholesterol, 843mg sodium, 52g carbohydrate (9g sugars, 8g fiber), 18g protein.
Originally published as Smoky Sweet Potato and Black Bean Enchiladas in Taste of Home February/March 2019