Pinto Bean and Sweet Potato Enchiladas

These flavorful enchiladas are filled with a delicious combination of pinto beans, sweet potatoes, and spices.

Ingredients - Serves 6

Preheat the oven to 375°F (190°C).
In a large skillet, heat some oil over medium heat. Add the diced onion and minced garlic, and cook until the onion is translucent.
Add the diced sweet potatoes, cumin, chili powder, salt, and black pepper to the skillet. Cook for about 10 minutes, or until the sweet potatoes are tender.
Add the cooked pinto beans to the skillet and stir to combine. Cook for an additional 2-3 minutes.
Warm the corn tortillas in the microwave or on a stovetop griddle until pliable.
Spread a thin layer of enchilada sauce on the bottom of a baking dish.
Place a spoonful of the sweet potato and bean mixture onto each tortilla, roll it up, and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce over the rolled tortillas, making sure they are fully covered.
Sprinkle the shredded cheese over the top of the enchiladas.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Garnish with fresh cilantro before serving.