This was an experiment that went exceptionally well. I’d seen a few sweet potato black bean enchilada recipes out there but wasn’t thrilled with any of them in particular. So I decided to create my own. And I got lucky because 1) I had promised dinner to a friend who recently had a baby and while I never recommend trying something new on such occasions, it worked out (phew!) because, 2) these were amazing. We loved them, they loved them. In full disclosure: it’s not often I’m so brave-or this lucky.

So how do you make sweet potato and black bean enchiladas that will WOW just about everyone? (Yes, they’re vegetarian and they’re still awesome.) You roast the sweet potatoes with garlic and onion and a handful of spices. You combine that with some black beans and cheese to create the filling. And the rolled up enchiladas are topped with salsa verde and more cheese (your favorite melty Mexican variety) before baking. Serve them hot out of the oven with black olives, cilantro, avocado, lime, and sour cream. It’s been two weeks and I’m still dreaming about this meal. Make these immediately.

Roasted Sweet Potato and Black Bean Enchiladas

INGREDIENTS

2 lbs. sweet potatoes, peeled and diced
1 1/2 tsp. cumin
1 tsp. smoked paprika
1/2 tsp. ground coriander
1/2 tsp. Mexican oregano
kosher salt and freshly ground black pepper, to taste
red onion, chopped
2 cloves garlic, minced
1 15-oz. can black beans, drained and rinsed
16 corn tortillas (we like the ones that are a blend of corn and wheat), warmed
12 oz. Monterrey Jack, Colby Jack, or another Mexican melting cheese, grated (I used Chihuahua)
2 12-oz. jars tomatillo salsa (we like the Trader Joe’s brand)

for serving:
black olives, pitted and sliced
sour cream
avocado or guacamole
fresh cilantro, chopped
lime wedges

DIRECTIONS

1. To prepare the sweet potatoes, preheat oven to 400 F. Line a large rimmed baking sheet with aluminum foil and coat with cooking spray. Combine the sweet potato with the olive oil, onion, garlic and spices on the prepared pan and toss to coat. Spread in a single layer and roast for 20-30 minutes, turning occasionally, until browned and tender. Set aside to cool.

2. If you will be baking the enchiladas immediately, reduce the oven heat to 350 F. If not, turn the oven off. (The enchiladas can be prepared ahead of time and refrigerated until ready to bake.)

3. To assemble the enchiladas, in a large bowl toss to combine the sweet potato mixture and the black beans. Spoon several tablespoonfuls of the mixture into the center of a warm tortilla (warming them helps prevent tearing). Sprinkle with a bit of grated cheese (about 1 Tbsp.). Roll up and place in a 9×13 baking dish lightly coated with cooking spray. Repeat with the remaining tortillas and filling. Pour the two jars of enchilada sauce over top and sprinkle with the remaining cheese.

4. Bake in preheated 350 F oven for 20-30 minutes until the sauce and is bubbling and the cheese is melted and browning. Serve with black olives, sour cream. avocado, cilantro, and lime wedges.

Serves 8.

(Adapted from A Couple Cooks)