Smoky Sweet Potato and Black Bean Enchiladas with Lime Cilantro Sauce

Ingredients

• •2 medium sweet potatoes, peeled and diced
• •1 tablespoon olive oil
• •1 teaspoon smoked paprika
• •1/2 teaspoon ground cumin
• •1/2 teaspoon chili powder
• •Salt and pepper to taste
• •1 (15-ounce) can black beans, drained and rinsed
• •8 small corn tortillas
• •1 cup shredded cheese (cheddar or Mexican blend)
• •1 (14-ounce) can enchilada sauce
• •1/2 cup chopped fresh cilantro (divided)
• •Juice of 1 lime
• •1/4 cup Greek yogurt or sour cream
• •1 clove garlic, minced
• •1/4 teaspoon ground coriander

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   Place the diced sweet potatoes on a baking sheet. Drizzle with olive oil, sprinkle with smoked paprika, ground cumin, chili powder, salt, and pepper, then toss to coat evenly.

3. 3

   Roast the sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.

4. 4

   In a mixing bowl, combine the roasted sweet potatoes and black beans. Mix gently to combine.

5. 5

   Lightly grease a 9x13-inch baking dish. Spread a thin layer of enchilada sauce on the bottom.

6. 6

   Warm the tortillas slightly to make them pliable. Place a small amount of the sweet potato and black bean mixture down the center of each tortilla, sprinkle with a little shredded cheese, and roll up tightly.

7. 7

   Arrange the filled tortillas seam-side down in the baking dish. Pour the remaining enchilada sauce over the top and sprinkle with the remaining cheese.

8. 8

   Bake in the preheated oven for 20 minutes, or until the cheese is melted and the sauce is bubbling.

9. 9

   While the enchiladas bake, prepare the lime cilantro sauce. In a blender or food processor, combine 1/4 cup chopped cilantro, lime juice, Greek yogurt, garlic, ground coriander, and a pinch of salt. Blend until smooth.

10. 10

    Drizzle the lime cilantro sauce over the baked enchiladas and garnish with the remaining chopped cilantro before serving.