Smoky Sweet Potato & Black Bean Enchiladas
from https://www.tasteofhome.com/

These sweet and smoky sweet potato black bean enchiladas are the perfect answer for a vegetarian-inspired enchilada. The recipe calls for the must-have ingredients in a southwestern enchilada dish (plenty of onions, herbs, cheese and all of the toppings including avocado, cilantro and hot sauce) for a gooey, melty, and oh-so-flavorful meal that’ll leave your belly satisfied and your taste buds on cloud nine.

How do I keep the enchiladas from getting soggy? These are meant to be soft and gooey, but not soggy. This can happen when they have too much moisture. To avoid this, keep them uncovered while baking. When rewarming, loosely covering the enchiladas is key. This will ensure a balance between heat and moisture, keeping the enchiladas from drying out but also ensuring that they won’t get soggy.

1 large sweet potato, cubed
1 small onion, chopped
1 small sweet red pepper, chopped
1/2 cup minced fresh cilantro
1 teaspoon smoked paprika
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon pepper
1 can (15 ounces) black beans, rinsed and drained
1 can (15 ounces) enchilada sauce
12 corn tortillas (6 inches), warmed
2 cups shredded Monterey Jack cheese, divided
Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce

Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes.

Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans.

Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese.

Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. Serve with optional toppings as desired.

Store any leftovers in the dish that you baked them in. Place tin foil over the top, and slide it into the fridge. They’ll keep in the fridge for up to five days.

To avoid a soggy enchilada mess, reheat in the oven at 350°, loosely covered with foil until warm. You can also reheat them in a skillet using a few drops of water and extra enchilada sauce to keep the tortillas from sticking. Cover them and heat for a few minutes over medium heat.

Yield: 6 servings