When it comes to comfort food, this dish has to be one of my top 5 choices. The flavors are bold and spicy, plus the combination of sweet potatoes and black beans are really delicious. Sweet potatoes are one of my favorite types of carbohydrate sources. They are lower on the glycemic index so they help keep my blood sugars stable. Not only are they are rich in iron, fiber, potassium, vitamins A & C, and calcium, they help fight inflammation and cancer.
This recipe can easily be made vegan by omitting the cheese. You can make a gluten free version if you use corn tortillas instead of wheat or flour.
Prep Time: 10 min
Cook Time: 25 min
1 medium sized sweet potato, cut into 1 inch cubes
1 can (15 oz.) black beans, rinsed and drained
8 low whole wheat tortillas (or corn)
1 jar (3 cups) red enchilada sauce
1 green bell pepper, diced
1/4 cup shredded Mexican cheese (optional)
1 small onion, diced
2 cloves garlic, 1 Tsp adobo chili sauce
1 tsp. Himalayan pink salt
1 tsp. black pepper
1 tsp. oregano
Preheat oven to 375 degrees. Coat sweet potatoes with 1 tbsp. olive oil and spread out onto a baking sheet. Roast for 15 minutes.
In a large skillet, heat 1 tbsp. oil over medium heat. Add garlic and stir until fragrant. Add diced onion and cook for 3 minutes until softened. Add spices, half of the enchilada sauce, and chipotle peppers and stir.
Rinse and drain black beans and add to sauce. Add roasted sweet potatoes and stir together.
Lay tortillas onto a casserole dish and fill each one with sweet potato and black bean filling then fold sides up and cover with remaining enchilada sauce.
Cover with foil and bake for 10 minutes. Remove foil and sprinkle with cheese then bake for 5 minutes until cheese is bubbly.