Black Bean Sweet Potato Enchiladas

Serves 4

Ingredients

1 1/2-2 lb. sweet potatoes (about 2 large sweet potatoes), halved

2 tsp. chili powder

1/2 tsp. ground cumin

1/2 tsp. salt

Black pepper to taste

1 (15 oz.) can black beans, drained and rinsed

10 corn tortillas

1 (16 oz.) jar high quality enchilada sauce

1-2 cups shredded Jack cheese (optional but recommended)

2 avocados, peeled, pitted, and diced

  1. Preheat oven to 400˚F. Place butternut squash in a microwave safe bowl, and cover with a moist towel. Heat on high until soft and mushy, about 15-20 minutes. Mash with chili powder, cumin, and salt and pepper to taste, then stir in black beans and set aside.

  2. Meanwhile, heat up tortillas with a moist paper towel until soft and pliable.

  3. Pour about 1/3 of the sauce in a large casserole dish. Dip tortillas in tomatillo sauce, spoon in equal parts filling, and place in a baking dish. Top with cheese, and pour enchilada sauce over everything. Bake for 20-25 minutes, until the sauce is bubbling and the cheese is golden brown.

  4. Top with diced avocado.

Tips

  • This dish can be made with winter squash or sweet potatoes. During winter, I use squash since it’s in season, and for the rest of the year I use sweet potato.

Ben Mastracco