By Brady Starr
Preheat your oven to 375°F (190°C).
Peel and chop the roasted sweet potato into small cubes.
Finely chop the onion.
In a medium pan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the cubed sweet potato, black beans, ground cumin, and ground coriander to the pan. Stir well to combine and cook for another 3-4 minutes. Season with salt and black pepper to taste. Remove from heat.
Spread a few tablespoons of enchilada sauce over the bottom of a small baking dish to prevent sticking.
Warm the corn tortillas in the microwave or on a skillet for a few seconds to make them pliable.
Place half of the sweet potato and black bean mixture in each tortilla, roll them up, and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the shredded cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool slightly before serving.
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This Mexican Vegetarian Main Course recipe is ready in 45 minutes and features corn tortillas, sweet potato, black beans and other delicious ingredients. Contains 450 calories total.
Preheat your oven to 375°F (190°C).
Peel and chop the roasted sweet potato into small cubes.
Finely chop the onion.
In a medium pan, heat olive oil over medium heat. Add the chopped onion and sauté for 3-4 minutes until translucent.
Add the cubed sweet potato, black beans, ground cumin, and ground coriander to the pan. Stir well to combine and cook for another 3-4 minutes. Season with salt and black pepper to taste. Remove from heat.
Spread a few tablespoons of enchilada sauce over the bottom of a small baking dish to prevent sticking.
Warm the corn tortillas in the microwave or on a skillet for a few seconds to make them pliable.
Place half of the sweet potato and black bean mixture in each tortilla, roll them up, and place seam-side down in the prepared baking dish.
Pour the remaining enchilada sauce evenly over the tortillas. Sprinkle the shredded cheese on top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from oven and let cool slightly before serving.
Calories per Serving: 450
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