Name: Mexican Black Bean & Sweet Potato Enchiladas with Avocado-Lime Slaw (Single Serving)
Prep time: 50 min
Total time: 50 min
Yield: 1 serving
Ingredients: 1 small sweet potato (about 180g), peeled and diced into 1/2-inch cubes; 1/2 tbsp olive oil; 1/4 tsp ground cumin; 1/4 tsp chili powder; 1/4 tsp smoked paprika; 1/4 tsp kosher salt, divided; 1/4 cup yellow onion, finely diced; 1 clove garlic, minced; 1/2 cup canned black beans, rinsed and drained; 2-3 small corn tortillas (about 5-inch); 1/2 cup red enchilada sauce (store-bought or homemade); 1/4 cup shredded Monterey Jack cheese (or Mexican blend); 1/2 small avocado, sliced; 1/2 cup finely shredded green cabbage; 1 tbsp fresh cilantro, chopped; 1/2 small lime, juiced; 1/2 tsp honey or agave; Freshly ground black pepper (to taste); Optional: thinly sliced red onion (for slaw garnish)

Mexican Black Bean & Sweet Potato Enchiladas with Avocado-Lime Slaw (Single Serving)

Peter

This single-serving Mexican Black Bean & Sweet Potato Enchilada dish is a vibrant celebration of earthy, spicy, and creamy flavors. Roasted sweet potatoes bring sweetness and depth, pairing perfectly with hearty black beans and smoky spices. The corn tortillas absorb the rich enchilada sauce, and a layer of melted cheese adds classic comfort. The real brightness comes from the cool, citrusy avocado-lime slaw, which provides a zesty, creamy crunch alongside each warm, saucy bite. Ideal for meal prepping and freezing, this recipe is satisfying, colorful, and perfect for a California summer night.

Ingredients

Instructions

Preheat oven to 400°F (205°C). Lightly grease a small baking dish (about 5x7-inch or similar).
Toss diced sweet potato with olive oil, cumin, chili powder, smoked paprika, and a pinch of salt. Spread on a small baking sheet and roast for 15-18 minutes until tender and just beginning to brown.
While sweet potatoes roast, heat a small nonstick skillet over medium heat. Add onion and sauté 2-3 minutes until softened. Stir in garlic and cook 30 seconds more.
Add black beans to the skillet with sautéed onions and half the roasted sweet potatoes (reserve the other half for texture contrast). Warm through, gently mashing some of the beans to thicken the mixture. Season with a pinch of salt. Remove from heat.
Wrap tortillas in a damp paper towel and microwave 20-30 seconds until pliable. Spoon sweet potato-black bean filling into tortillas (divide evenly among 2-3 tortillas), roll tightly, and place seam-side down in the prepared baking dish.
Pour enchilada sauce evenly over the filled tortillas. Sprinkle with shredded cheese. Bake 18-20 minutes, until cheese is melted and sauce is bubbling.
While enchiladas bake, prepare the slaw: In a bowl, toss shredded cabbage, avocado slices, cilantro, lime juice, honey/agave, remaining roasted sweet potato cubes, and a pinch of salt and pepper. Add sliced red onion if desired.
Plate enchiladas with a generous scoop of avocado-lime slaw. Garnish with extra cilantro and a squeeze of lime. Serve immediately or cool completely for freezing.