Sweet Potato and Black Bean Enchiladas with Cilantro Lime Crema

Dive into a hearty and flavorful meal with these sweet potato and black bean enchiladas topped with cilantro lime crema.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 can black beans, drained and rinsed
• 8 corn tortillas
• 1 1/2 cups enchilada sauce
• 1 cup shredded cheddar cheese
• 1/2 cup sour cream
• 1/4 cup fresh cilantro, chopped
• 2 tablespoons lime juice
• to taste salt and pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. In a bowl, toss the cubed sweet potatoes with olive oil, cumin, chili powder, salt, and pepper.
3. Transfer the sweet potatoes to a baking sheet and roast for 25 minutes until tender.
4. In a large bowl, mix the roasted sweet potatoes with black beans. Season with additional salt and pepper if needed.
5. Lightly grease a 9×13-inch baking dish. Spoon the sweet potato and black bean mixture into the center of each tortilla, roll them up, and place seam-side down in the baking dish.
6. Pour enchilada sauce over the tortillas, sprinkle with shredded cheddar cheese.
7. Bake in the preheated oven for 20 minutes, until the cheese is melted and bubbly.
8. Meanwhile, in a small bowl, mix the sour cream with cilantro and lime juice to make the crema.
9. Serve the enchiladas warm, drizzled with cilantro lime crema.

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