Here’s a very good vegetarian recipe from Weelicious: sweet potato and black bean enchiladas. The sweet potatoes are mashed, so they help keep the beans in place. I thought the Little Prince would like this if I simply omitted the cheese topping on his enchilada, but it turns out that he didn’t like the cheese inside it either, so this was not for him – but I really liked them.
2 large baked sweet potatoes, cooked and mashed
½ tsp. garlic powder
1 tsp. onion powder
½ tsp. ground cumin
½ tsp. kosher salt
1 15-oz. can black beans, drained and rinsed
1 ½ cups shredded mexican blend cheese (make sure it’s lactose-free)
1 12-oz. can enchilada sauce (I used this recipe instead)
6 large flour tortillas, or 12 corn tortillas
avocado, pico de gallo, cilantro, or toppings of choice
Preheat the oven to 400 °F.
Poke the sweet potatoes all over with a fork and place on a foil lined baking sheet in the oven until fork tender, about 1 hour.
Remove from the oven, allow to cool slightly, then slice down the middle and scoop out all the pulp into a bowl. Turn the oven down to 350 °F.
To the sweet potato pulp, add the garlic powder, onion powder, cumin, salt, black beans, and 1 cup of cheese. Stir to thoroughly combine.
Pour half of the enchilada sauce into a 9x11 baking dish. Place about ½ cup mixture into the middle of each tortilla and roll up.
Place the enchiladas, seam side down, into the baking dish. Pour the remaining enchilada sauce on top.
Cover with foil and bake for 15 minutes.
Remove foil and sprinkle with cheese and bake uncovered for an additional 15 minutes until cheese is melted and browned slightly.
Top as desired and serve.