Sweet Potato-and-Black Bean Enchiladas
Serves: 4
 
Ingredients
  • 2 cups ½-inch-diced peeled sweet potato
  • 2 tablespoons olive oil
  • 1 cup crumbled queso fresco, divided
  • 1⁄2 cup cooked black beans
  • 1 (4.5-ounce) can green chiles
  • 1 teaspoon kosher salt
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin
  • ½ teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • 1 (10-ounce) can red enchilada sauce, divided
  • 8 corn tortillas, warmed
  • Creamy Lime Sauce (recipe follows)
  • Fresh cilantro leaves, sliced jalapeño, thinly sliced red onion to serve
Instructions
  1. Preheat oven to 400°.
  2. In a large bowl, toss together sweet potato and oil. Place on a rimmed baking sheet.
  3. Bake until golden brown and tender, about 15 minutes. Reduce oven temperature to 350°.
  4. In a large bowl, combine cooked sweet potato, 3⁄4 cup queso fresco, beans, chiles, salt, paprika, cumin, coriander, and black pepper.
  5. Spray an 11x8-inch baking dish with cooking spray. Spread 1⁄4 cup enchilada sauce in bottom of prepared pan.
  6. Divide sweet potato mixture among tortillas, and roll up. Place, seam side down, in sauce in pan. Top with remaining enchilada sauce.
  7. Bake until bubbly and heated through, about 25 minutes. Top with remaining 1⁄4 cup queso fresco. Serve with Creamy Lime Sauce, cilantro, jalapeño, and red onion.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/sweet-potato-black-bean-enchiladas/