Sweet Potato and Black Bean Enchiladas

I came across this recipe when I was looking for something different to do with tortillas. I was hoping for a roasted vegetable enchilada, but was intrigued (and a bit skeptical!) by this one. The only way to find out for sure though, is to try it of course!

The flavor was complex and interesting: it had the sweet from the sweet potato, the savory from the tomatoes, and the spicy from the poblano. They all blended together really well and it was a tasty, filling, and very healthy meal!

Sweet Potato and Black Bean Enchiladas

2 large sweet potatoes
1 Tablespoon of olive oil
1 large garlic clove, minced
1 small poblano pepper, seeded and chopped
1 (14.5 oz.) can of black beans, drained and rinsed
1 (14.5 oz.) can of diced tomatoes, drained
1 Tablespoon of chili powder
Kosher salt and black pepper to taste
2 cups of salsa
8 large flour tortillas
1/2 of an onion, chopped
1/3 cup of cheddar cheese, shredded

Directions: Preheat oven to 425. Wrap the sweet potatoes in aluminum foil and roast for about an hour, or until soft when poked with a fork. Unwrap, cut in half, and set aside.

Turn oven down to 350. Heat the olive oil in a large skillet over medium. Add minced garlic and chopped poblano, stirring frequently until fragrant. Add black beans, tomatoes, chili powder, and salt and pepper to taste. Scoop out cooked sweet potatoes, add them to the skillet, and simmer mixture 5 minutes. Remove from heat.

Spread enough salsa on the bottom of a 9x13" pan to cover. Place tortilla on a flat surface, fill with sweet potato mixture, and roll tightly. Place the enchilada in the pan. Continue with each tortilla shell, until all are filled. If there is any filling left over, spoon it on top of the enchiladas, then top with remaining salsa and sprinkle with onion and shredded cheddar.

Bake until casserole is hot and bubbly, about 20 minutes. Enjoy!

Adapted from Care2/Greenliving, original recipe here.