These sweet potato and black bean enchiladas are healthy, vegetarian, packed with flavor, and freezable! The veggies are steamed to make it lower in fat.
Steam the sweet potato, onion, and bell pepper until you can pierce the sweet potato easily with a fork (approximately 15 minutes)
Remove vegetables from the steamer with a spoon and add to a medium sized bowl. Add the smoked paprika (1 teaspoon), cumin (1/2 teaspoon), ground coriander (1/2 teaspoon), garlic powder (1/2 teaspoon), kosher salt (1/2 teaspoon), and black pepper (1/4 teaspoon), and cilantro, and use a potato masher to mash the vegetables until not quite smooth (leave a few lumps for texture).
Add black beans to vegetables; stir to combine.
Add a few spoonfuls (about 1/4 cup) of enchilada sauce to the bottom of a 9x13 baking dish.
Warm the tortillas in the microwave wrapped in a damp paper towel for 30-45 seconds, to help make them more pliable.
Divide the sweet potato mixture evenly into each tortilla, roll, and place seam-side down in the baking dish.
Top enchiladas evenly with remaining enchilada sauce, and sprinkle with the cheese.
Bake covered with foil for 20 minutes in a 375 degree oven. Uncover and bake for 10 more minutes, until cheese is completely melted and starting to brown.
Notes
I use my own homemade chipotle enchilada sauce for these, but any store-bought enchilada sauce will work as well.
Love cheese? Add more inside each enchilada, as well as sprinkling on top.
Make ahead directions: cover with foil and keep in your fridge for 3-5 days. Bake covered with foil for 30 minutes, uncovered for 10.
Freezer directions: wrap tightly with foil and freeze for up to 3 months. Bake covered with foil for 45 minutes directly from the freezer, uncovered for 10-15 more minutes.
Make it gluten-free: use corn tortillas instead of flour. I recommend toasting them before to help them not fall apart.
Make it vegan: use your favorite vegan cheese substitute, or leave it out.
Don't like cilantro? Use some fresh lime juice and zest in the filling as a substitute.