The Silent Thrifter

Need a no-fuss dinner that’s full of flavor and satisfaction? These Sweet Potato and Black Bean Enchiladas have got your back. Easy to whip up, deliciously hearty, and guaranteed to make your taste buds dance!

Ingredients

2 large sweet potatoes, peeled and cubed

1 can black beans, rinsed and drained

1 small onion, chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

8-10 small tortillas

2 cups enchilada sauce

1 cup shredded cheese (optional, for non-vegans)

Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Preheat your oven to 375°F (190°C).
2. In a large pot, boil the cubed sweet potatoes until tender, about 10-12 minutes. Drain and mash them.
3. In a large skillet, sauté the chopped onion and garlic until fragrant and translucent.
4. Add the mashed sweet potatoes, black beans, cumin, chili powder, salt, and pepper to the skillet. Stir to combine.
5. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
6. Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place them seam-side down in the baking dish.
7. Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with shredded cheese (if using).
8. Bake in the preheated oven for 20-25 minutes, or until the sauce is bubbly and the cheese is melted.
9. Garnish with chopped cilantro before serving.

Enjoy your tasty and easy Sweet Potato and Black Bean Enchiladas! 🌯😊