Vegetarian Black Bean and Sweet Potato Enchiladas

Ingredients

Quantities are for 4 servings.

• 2 cans (15 oz) Black beans, canned, drained and rinsed
• 2 each (large) Sweet potatoes, cubed
• 8 each Flour tortillas
• 2 cans (10 oz) Red enchilada sauce
• 2 cups Mexican blend cheese, shredded
• 1 each Red onion, diced
• 1 each Red bell pepper, diced
• 3 cloves Garlic
• 2 tbsp Olive oil
• 1 tsp Cumin
• 1 tsp Chili powder
• 1/2 tsp Smoked paprika
• 1/4 cup Fresh cilantro, chopped
• 1 each Avocado, sliced (for serving)

Instructions

1. Preheat oven to 400°F. Toss the sweet potatoes with 1 tablespoon olive oil, salt, and pepper, and roast for 25 minutes until tender.
2. Reduce the oven to 375°F and grease a 9x13 baking dish.
3. Heat the remaining olive oil in a large skillet and sauté the onion and bell pepper until soft, about 5 minutes.
4. Add the garlic, cumin, chili powder, and paprika, and cook 1 minute.
5. Add the black beans and roasted sweet potatoes, mash slightly, and season with salt and pepper.
6. Pour 1/2 cup enchilada sauce in the bottom of the baking dish.
7. Fill each tortilla with the bean mixture and 1/4 cup cheese, then roll and place seam-side down in the dish.
8. Pour the remaining sauce over the enchiladas and top with the remaining cheese.
9. Bake for 20 minutes, until bubbly. Garnish with cilantro and serve with avocado.