Mexican Sweet Potato Enchiladas

Ingredients

• 2 cups sweet potatoes, peeled and diced
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 cup black beans, rinsed and drained
• 8 pieces corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese, cheddar or Mexican blend

• 1 cup chopped fresh cilantro
• 1 piece avocado, sliced
• 1 cup sour cream

Method

1. 01
   Preheat your oven to 375°F (190°C).
2. 02
   Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with ground cumin and chili powder. Toss to coat evenly.
3. 03
   Roast the sweet potatoes in the preheated oven for 20 minutes or until tender.
4. 04
   In a large bowl, combine roasted sweet potatoes and black beans. Mix well.
5. 05
   Spread 1/2 cup of enchilada sauce over the bottom of a 9x13-inch baking dish.
6. 06
   Warm the corn tortillas slightly to make them pliable. Fill each tortilla with the sweet potato and black bean mixture, roll them up, and place seam-side down in the baking dish.
7. 07
   Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered.
8. 08
   Sprinkle the shredded cheese evenly over the top of the enchiladas.
9. 09
   Bake in the oven for 20 minutes or until the cheese is melted and bubbly.
10. 10
    Remove from oven and let cool slightly before serving.
11. 11
    Garnish with chopped cilantro, sliced avocado, and a dollop of sour cream before serving.