- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
My hearty, delicious and nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it—even carnivores! I always make two batches and freeze one. You'll want to eat this every week!
Ingredient:
- 1 large sweet potato, cubed
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 1/2 cup minced fresh cilantro
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/2 teaspoon pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 can (15 ounces) enchilada sauce
- 12 corn tortillas (6 inches), warmed
- 2 cups shredded Monterey Jack cheese, divided
- Optional: Cubed avocado, sour cream, salsa, minced cilantro and hot sauce
