Sweet Potato and Black Bean Enchiladas

Instructions

1. Step 1

   Preheat the oven to 220°C. Peel and dice the sweet potato, chop the onion and cilantro, mince the garlic, and shred the cheese.

   Cookware: Chef Knife, cutting board

2. Step 2

   Spread the sweet potato on the rimmed baking sheet and toss with olive oil, salt, and chili powder. Roast until tender and lightly browned, stirring once.

   Timer: 25 min (fixed)

   Ingredients used: 2.0 gr Chili Powder, 15.0 ml Olive Oil, 3.0 gr Salt, 300.0 gr Sweet Potato

   Cookware: rimmed baking sheet, spatula

3. Step 3

   While the sweet potato roasts, heat the remaining olive oil in the large skillet over medium heat. Cook the onion until softened, then add the garlic and cook briefly until fragrant.

   Timer: 6 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 ml Olive Oil, 150.0 gr Onion

   Cookware: large skillet, spatula

4. Step 4

   Add the ground cumin and remaining chili powder to the skillet. Stir over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 2.0 gr Chili Powder, 4.0 gr Ground Cumin

   Cookware: large skillet, spatula

5. Step 5

   Transfer the onion mixture to the large mixing bowl. Fold in the roasted sweet potato, black beans, lime juice, cilantro, remaining salt, and part of the cheese.

   Timer: 2 min (fixed)

   Ingredients used: 240.0 gr Black Bean, 15.0 gr Cilantro, 30.0 ml Lime Juice, 60.0 gr Monterey Jack Cheese, 3.0 gr Salt

   Cookware: Large Mixing Bowl, spatula

6. Step 6

   Reduce the oven temperature to 190°C. Spread part of the enchilada sauce evenly across the bottom of the baking dish.

   Ingredients used: 100.0 ml Red Enchilada Sauce

   Cookware: baking dish

7. Step 7

   Wipe out the skillet and set it over low heat. Warm the tortillas one at a time until flexible, about 15 seconds per side.

   Timer: 4 min (fixed)

   Ingredients used: 8.0 piece Corn Tortilla

   Cookware: large skillet

8. Step 8

   Divide the prepared filling evenly among the warmed tortillas, roll them snugly, and arrange them seam-side down in the baking dish.

   Timer: 5 min (fixed)

   Cookware: baking dish

9. Step 9

   Pour the remaining enchilada sauce over the rolled tortillas and scatter the remaining cheese evenly on top.

   Timer: 2 min (fixed)

   Ingredients used: 120.0 gr Monterey Jack Cheese, 400.0 ml Red Enchilada Sauce

   Cookware: baking dish

10. Step 10

    Bake at 190°C until the sauce is bubbling and the cheese is melted. Rest briefly before serving.

    Timer: 20 min (fixed)

    Cookware: baking dish