Sweet Potato Black Bean Enchiladas are deliciously easy to make, filled with vegetables, creamy goat cheese, and covered in a complex rich enchilada sauce.
Cut sweet potato into bite sized pieces, about ½ to 1-inch. The sweet potato chunks should be roughly uniform in size so they all cook at about the same rate.
Place the cubed sweet potatoes in a large cast iron skillet or on a baking sheet, and drizzle with 1/2 tablespoon oil, sprinkle with salt and pepper, and toss to coat. Roast in 400° F oven, turning occasionally, for 25-30 minutes, or until crisp and browned outside and just tender inside.
While the sweet potato roasts, make the sauce. Heat the 2 tablespoons oil in a medium-size skillet on medium heat. Once your oil is hot, add the flour and chili powder, and stir to combine. Reduce heat to low, add the remaining sauce ingredients, and stir well. Let simmer for 10 minutes.
2 tablespoons olive oil, 1 tablespoon all-purpose flour, ¼ cup chili powder, 8 ounce can tomato sauce, 1 ½ cups low-sodium vegetable broth, ½ teaspoon ground cumin, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon salt
Reduce the heat of the oven to 350° F.
In a large bowl, combine the roasted sweet potato, ½ of the goat cheese, black beans, chili powder, canned green chiles, ¾ of the chopped green onion, and chopped avocado, making sure that all ingredients are coated with the melting goat cheese.
4 oz herbed goat cheese, 16 ounce can low sodium black beans, 4 ounce can diced green chiles, 1 bunch green onions, 1 medium avocado, ½ teaspoon chili powder
Pour about ½ cup of enchilada sauce in the bottom of a 13x9-inch baking pan.
Warm the tortillas in a skillet on the stove top or in a microwave.
Working with one tortilla at a time, place it in the pan of enchilada sauce, coating only one side of tortilla with the sauce. Spoon about ½ cup of filling on uncoated side of the tortilla. Roll the tortilla up around the filling and place it in the prepared 9×13 casserole pan. Continue filling and rolling enchiladas in this manner until all filling is used. Pour any remaining sauce over the top of the enchiladas.
Cover 13x9 pan with aluminum foil or a lid, and place the enchiladas in the 350° F oven for 20 minutes or until heated through. Carefully remove the lid, sprinkle the remaining goat cheese over them, and bake another 10 minutes.
Top with the remaining chopped green onion and sliced avocado and enjoy hot.
Notes
Serves 5-7 people with about 2 enchiladas per serving.To preheat the tortillas on the stove, heat a dry skillet and place the tortillas one by one in the skillet. Once warmed through, place them on a plate covered with a clean cloth towel.To heat tortillas in the microwave, place up to 5 tortillas at a time on a microwave-safe plate and cover with a slightly damp paper towel. Microwave for 30 seconds at a time.