Sweet Potato & Black Bean Enchiladas Recipe

• 🍴1 teaspoon onion powder
• 🍴1 teaspoon spice chili powder
• 🍴15 pieces corn tortilla
• 🍴1 teaspoon oregano
• 🍴1 teaspoon garlic powder
• 🍴4 gm ancho chile powder

For Filling

• 🍴3 medium sweet potato
• 🍴1 tablespoon extra virgin olive oil
• 🍴1 cup tomato
• 🍴1 chipotle chili
• 🍴2 cloves garlic
• 🍴450 gm black beans
• 🍴450 ml salsa sauce
• 🍴1 medium onion
• 🍴350 gm queso fresco

For Dough

• 🍴1 medium avocado
• 🍴1/2 cup sour cream
• 🍴2 medium lime

• 🍴Peel the sweet potatoes. Now take a chopping board and dice onions, sweet potatoes, and tomatoes for the filling. Rinse the black beans and drain the excess liquid. Mince garlic cloves and chipotle chile.
• 🍴Warm the corn tortillas. Cut limes into wedges. Slice avocados. Divide queso fresco into two halves.
• 🍴To Prepare Filling: Take a saucepan and heat oil in it. Add onions to it and sauté for 4 to 6 minutes until they become soft and moist. Then add sweet potatoes, tomatoes, chipotle chile, salsa, garlic, and water. Reduce the flame from medium to low, and stir for 30 to 45 minutes, or until the potatoes become moist and soft. Mash mixture to combine all the ingredients. Add black beans, and cook for 5 minutes. Add the halved queso fresco and stir well, and remove from heat.
• 🍴For assembling Enchiladas: Preheat the oven to 350ºF and brush the baking dish with oil. Spread half the previously prepared sauce at bottom of the dish. Fill the dish with tortillas and filling. Roll and pack close together seam-side down in baking dish. Top with remaining sauce and queso fresco if desired. Bake for 10-15 minutes.
• 🍴Adjust the oven to broil and let them boil for 5 minutes, or until the cheese gets bubbly. Let the dish rest 15 minutes before serving.
• 🍴Garnishing with lime wedges, cheese, avocado slices, and sour cream.