Sweet Potato and Black Bean Enchiladas

Happy Cinco de Mayo! Today’s recipe is definitely a new household favorite. I loved these, but I think my husband loved them even more – and that’s really saying a lot, because he’s quite the carnivore and tends to grumble when I serve him vegetarian meals.

In these enchiladas, mashed sweet potatoes are combined with black beans, cheese, and Mexican spices to make a filling that is sweet and savory all at once. They’re topped with not one, but two sauces – fire-roasted tomato enchilada sauce, and a simple sweet corn cream sauce made with canned cream corn and sour cream. They could not be easier, and the finished produced is amazingly delicious.

I adapted this recipe extensively from Emily’s just to fit our budget and tastes, so be sure you check out the original recipe on her blog (and drool over her stunning photos, too!).

Sweet Potato and Black Bean Enchiladas
adapted from Sugar Plum

2 cups cooked mashed sweet potatoes (about 1 large or 2 small potatoes), mashed with 1 tablespoon butter
1 can canned black beans, drained and rinsed
2 cups shredded cheddar cheese, divided
1 teaspoon chili powder
1/2 teaspoon cumin
Pinch of cinnamon
1/4 teaspoon salt
1 can creamed corn
1/2 cup sour cream
1 16-ounce jar fire-roasted tomato enchilada sauce
8-10 flour tortillas
Cilantro and avocado for garnish, if desired

1. Heat oven to 400 degrees.

2. In a large bowl, stir together sweet potato, black beans, 1 cup cheese, chili powder, cumin, cinnamon, and salt until well combined.

3. Whisk together creamed corn and sour cream in a small bowl. Add about 1/2 cup of the mixture to the sweet potato mixture and set the rest aside.

4. Pour half of the fire-roasted tomato enchilada sauce into a 13x9-inch baking dish. Place about 1/4 cup sweet potato mixture on one side of a tortilla, roll up, and place in baking dish; repeat process with remaining sweet potato mixture and tortillas.

5. Pour reserved sweet corn sauce on top of the tortillas, then drizzle with the remaining enchilada sauce. Sprinkle with remaining 1 cup cheese. Bake 20 to 25 minutes or until golden brown and bubbly. Serve enchiladas with cilantro and avocado, if desired.