Sweet Potato and Black Bean Enchiladas

Posting this here for easier access. :) This is from Debbie on a Facebook post.


Here's another one.  They had this at a RS function and everyone was asking for the recipe. Full disclosure:  I can never go to the weekday RS meetings because of work conflicts, so I haven't yet tried this one myself. But, I figure if everyone is asking for the recipe, it must be good. Right?!

Sweet Potato and Black Bean Enchiladas

3 sweet potatoes (skinned and chopped into bite size cubes, you can cut larger cubes it may just take longer to cook)
1 15 ounce can black beans, drained and rinsed
1 small red onion, chopped
2 cups shredded mexican cheese or cheddar
1 10-12 ounce can red enchilada sauce (I used a 10 ounce can because I don't love a lot of sauce, but if you like your enchildadas saucy you can buy a larger can)
8-10 flour tortillas
3 Tablespoons olive oil
Paula Deens House Seasoning (see recipe below enchilada recipe)

1) Preheat oven to 375F.
2) Line a baking sheet with aluminum foil.  Place cut and cubed sweet potatoes in a mixing bowl with 1-2 tablespoons of olive oil and stir to coat. Place oiled sweet potatoes on prepared baking sheet.  Sprinkle Paula Deen's House Seasoning over the sweet potatoes and cook in preheated oven for 20-25 minutes or until fork tender.
3) While sweet potatoes are cooking heat 1 tablespoon of olive oil in skillet over medium heat until oil is shimmering.  Add the chopped onion and cook until soft. You can add a little salt and sugar at this point to help caramelize the onion and bring out its sweetness. Continue cooking onion until it is a light brown then take off heat and transfer to mixing bowl.
4) When sweet potatoes are fork tender take out and mash with a potato masher or fork until it forms a soft pulp. (Do the mashing right on the pan to pick up any extra seasoning)
5) Transfer the pulp into the mixing bowl with the onion.  Add black beans and 1 cup of the cheese to this mixture.  Stir until well blended.
6) Pour half of the enchilada sauce into a 9x11 baking dish.  Place some of the sweet potato mixture into a tortilla and roll up.  Place seam side down into the baking dish and continue doing this until all of the potato mixture is used up...usually about 8-10 enchiladas depending on how full you fill them.
7) Pour the other half of the enchilada sauce on top of enchiladas.  Sprinkle remaining cup of cheese on top.
8) Cook about 20 minutes or until golden brown.

***These are delicious as is but if you want a little more......you can serve with shredded lettuce, sliced black olives, a dollop of sour cream/plain greek yogurt, or sliced avocado.

Paula Deen's House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

NOTE: I like to mix up a batch of Paula Deen's House Seasoning and keep it in my cupboard because I use it on oven roasted veggies or to season lasagna or manicotti.  You can even just mix up half a batch to try it.  If you don't have time or don't want to mix up the season mixture you can simply just season the sweet potatoes with salt, pepper, and garlic powder.