Pinto Bean and Sweet Potato Enchiladas

Ingredients

• Fresh cilantro (1/4 cup, chopped)
• Shredded cheese (Mexican blend preferred) (1.5 cups)
• Enchilada sauce (2 cups)
• Corn tortillas (12)
• Black pepper (1/2 tsp)
• Salt (1 tsp)
• Chili powder (1 tsp)
• Cumin (1/2 tsp)
• Garlic (2 cloves, minced)
• Onion (1 medium, diced)
• Sweet potatoes (2 medium, peeled and diced)
• Pinto beans (1 can (15 oz), drained and rinsed)
• Olive oil (1 tbsp)

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the diced sweet potatoes, cumin, chili powder, salt, and black pepper to the skillet. Cover and cook for about 10 minutes, stirring occasionally, until the sweet potatoes are tender.
4. Add the drained and rinsed pinto beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
5. Warm the corn tortillas in the microwave for about 30 seconds, or on a stovetop griddle until pliable, to prevent them from breaking when rolled.
6. Spread a thin layer of enchilada sauce (about 1/2 cup) on the bottom of a 9x13 baking dish.
7. Place about a quarter cup of the sweet potato and bean mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
8. Pour the remaining enchilada sauce evenly over the rolled tortillas, making sure they are fully covered.
9. Sprinkle the shredded cheese evenly over the top of the enchiladas.
10. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
11. Garnish with freshly chopped cilantro before serving. Enjoy warm!