Enchiladas de boniato y judías negras

Ingredientes

• 1 tablespoon oil
• 1 small yellow onion (chopped)
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 lbs. sweet potatoes (peeled and cut into 1" cubes)
• 2 tablespoons water
• 15 ounces black beans (rinsed and drained)
• 1 cup corn kernels (1 ear of fresh corn or frozen)
• salt and pepper (to taste)
• 8 soft taco size tortillas (your favorite variety )
• Homemade Enchilada Sauce (sub with store bought)
• 1 1/2 cups grated cheese (I used Mexican blend)
• Chopped fresh cilantro and avocado (for serving (optional))

Preparación

1. 1

   Preheat the oven to 350 degrees. Grease a 9x13" baking dish with cooking spray.

2. 2

   Cook filling: Heat the oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.

3. 3

   Fill tortillas and bake: Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.

4. 4

   Serve with chopped fresh cilantro and avocado if desired, and enjoy!