Sweet potato and black bean enchiladas

Crumbs | Lindsey Treffry

Ingredients

Enchilada sauce

• 2 Tbsp. olive oil
• 1 garlic clove, minced
• 1/2 onion
• 3-4 jalapeno slices, diced
• 1 tsp. chili powder
• 1 tsp. cumin
• 1 tsp. oregano
• 1/2 can diced tomatoes in juice
• 1 tsp. sugar
• 1 tsp. salt

Sweet Potato and Black Bean Filling

• 1 large sweet potato
• 1/2 can black beans
• 1 clove garlic, minced
• 1/2 cup vegetable broth
• 1 Tbsp. taco seasoning
• Juice from 1/2 lime

For assembly

• 2-3 large tortillas
• Guacamole (optional)
• Sour cream (optional)

Directions

1. Preheat the oven to 375 degrees.
2. In a saucepan over medium heat, sauté the garlic, onion and jalapeno slices in oil for 5 minutes.
3. Add the remaining sauce ingredients, simmer and keep on low heat until enchiladas are assembled.
4. Blend if a smooth consistency is desired.
5. Punch holes in the sweet potato and cook for 3-4 minutes in the microwave.
6. Peel and cube the sweet potato and place in another pot over medium heat with black beans, garlic and 1/4 cup vegetable broth.
7. Cook until vegetable broth is absorbed and mash the potato and black beans.
8. Add the rest of the vegetable broth and smash until a smooth mixture is created.
9. Once all the broth is absorbed, turn off the heat and add the rest of the filling ingredients.
10. In large square or rectangular baking pan, take each tortilla and spread with filling.
11. Roll up. Place in baking pan.
12. Once all tortillas are filled, spread all the enchilada sauce over the top.
13. Cover and bake for 15 minutes.
14. Uncover and bake for another 10 minutes.
15. Remove enchiladas from the oven and let cool for 10 minutes.
16. Top with guacamole or sour cream, if desired.