Get a double dose of good-for-you sweet potatoes in these enchiladas filled with shredded sweet potatoes and black beans, and topped with a curried sweet potato and tomato sauce.
- 2 large sweet potatoes, diced
- 1 (15-ounce) can no-salt-added diced tomatoes
- 2 teaspoons curry powder
- 1/2 teaspoon ground cumin
- 1 (13.4-ounce) package no-salt-added black beans, drained and rinsed
- 1 (5-ounce) package baby spinach, coarsely chopped
- 8 corn tortillas
Preheat the oven to 400°F. Pierce 1 sweet potato all over with a fork, and place on a parchment-paper-lined baking sheet. Roast until tender, about 40 minutes. Peel and mash potato; measure out 1 cup. Meanwhile, peel and shred the raw potato. Measure out 2 cups.
Reduce the oven temperature to 350°F.
To make the sauce, in a medium saucepan, heat tomatoes, mashed sweet potato and curry powder to a boil. Remove from heat. Purée mixture with an immersion blender or transfer to an upright blender and blend until smooth. Set aside.
Meanwhile, heat a large saucepan over medium-high heat. Add shredded sweet potato and cook 1 to 2 minutes or until it begins to stick to the pan. Stir in 1/2 cup water and cumin, cover and cook 3 to 5 minutes or until sweet potatoes are tender. Remove from heat and stir in black beans and spinach until mixture is evenly combined.
Spread 1/2 cup sauce in the bottom of a 2-quart baking dish. Gently warm tortillas in the oven or a dry skillet. Lightly coat 1 tortilla in sauce in the baking dish. Spoon 1/8 of the bean and sweet potato mixture down center of tortilla. Wrap and roll tortilla to the end of the baking dish. Repeat with remaining ingredients. Top with remaining sauce.
Bake about 20 minutes or until heated through.