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Harissa, Sweet Potato, and Black Bean Enchiladas

Harissa, Sweet Potato, and Black Bean Enchiladas

Cooking Time: 1 hour

Serves 6

 What you need

  • 2 medium sweet potatoes, baked until tender (about 40 minutes), scooped and mashed
  • 1 can (15 ounces) black beans, rinsed and drained
  • Grated Jack or Mexican Blend cheese
  • 1 pouch of Haven’s Kitchen Zippy Chili Harissa
  • Salt
  • 6 flour tortillas
  • Feta cheese
  • 3 scallions, chopped
  • 1 Jalapeño pepper, seeded and chopped
  • ¼ cup chopped fresh cilantro

How to make it 

  1. Preheat the oven to 350. In a large mixing bowl, combine the mashed sweet potatoes, black beans, about ¾ cup of shredded cheese, ¼ pouch of harissa and a pinch of salt
  2. Add another ½ pouch of harissa to cover the bottom of a baking dish. Working with one tortilla at a time, warm it in a pan for a minute, then spread about ½ cup filling down the center of each tortilla, wrap both sides over the filling and place into the baking dish. Repeat for all of the tortillas
  3. Top the tortillas with another handful of shredded cheese. Bake for 35-40 minutes, until cheese is golden and the enchiladas are heated through
  4. Let the enchiladas cool for a few minutes, squeeze the remaining Harissa on top, then garnish with bits of feta, scallions, jalapeño and cilantro

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