The Lovell Table

If you are looking for a new recipe besides your regular beef enchiladas this one is for you! The sweet potato- chipotle pepper combo is the perfect balance of spicy sweet.

Ingredients

• 3 sweet potatoes (peeled and cubed)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon smoked paprika
• 3 peppers from 1 can chipotle peppers in adobo sauce and 1 teaspoon sauce from the can (omit if you do not want the enchiladas to be spicy)
• 1 teaspoon oregano
• 1 teaspoon cumin
• 1 can black beans
• 8 tortillas of your choice (I use whole wheat)
• 1 28 ounce can enchilada sauce
• 1 pack Mexican cheese
• olive oil
• 1 clove of garlic (minced)
• zest and juice of 1 lime
• 1 lime sliced
• cilantro

Method

1. Heat oven to 375 degrees
2. Toss sweet potatoes in 1 tablespoon olive oil, 1/2 teaspoon salt, paprika, and pepper on a sheet pan lined with aluminum foil
3. Bake for 30 minutes
4. Meanwhile heat 1/2 tablespoon olive oil in a small pot on medium heat
5. Add garlic and let cook for 1 minute
6. Dump in the can of black beans
7. Add 1/2 teaspoon salt, oregano, and cumin
8. Let the beans simmer for 5 minutes
9. Add in lime zest and juice and remove from heat
10. Pour 1/2 can of enchilada sauce in the bottom of a 9×13 inch baking dish
11. When sweet potatoes are done baking remove from the oven and toss with the chipotle peppers and sauce
12. Layer 1 spoonful sweet potatoes, beans, and 1 tablespoon of cheese in each tortilla, roll, and repeat, lining up the tortillas next to each other in the dish
13. Top with the remaining enchilada sauce and cheese
14. Place lime slices on top
15. Bake for 20 minutes and then turn the broiler on and bake for 3 more minutes until cheese is bubbly
16. Serve with fresh cilantro on top