Black Bean and Sweet Potato Enchiladas

This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired.

• Preparation Time: 20 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 20 mins
• Calories: 683 Calories

Ingredients

• 1 (3 ounce) package cream cheese, softened
• salt to taste
• ¼ teaspoon ground black pepper
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 2 sweet potatoes
• ¼ teaspoon dried oregano
• 4 (10 inch) flour tortillas
• 1 (10 ounce) can enchilada sauce
• 1 (15 ounce) can black beans, drained and rinsed
• ¼ cup chopped green onion
• cooking spray
• 1 cup shredded Mexican cheese blend

Recipe Instructions

Step 1

Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.

Step 3

Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.

Step 4

Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.

Step 5

Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.