A delightful twist on classic enchiladas, these tacos are filled with a flavorful mix of sweet potatoes and black beans, topped with a rich mole sauce.
Preheat your oven to 350°F.
Preheating ensures even cooking and the right texture for your dish.
In a mixing bowl, combine the black beans, minced garlic, and lime juice. Toss to coat and set aside.
Letting the beans sit for a few minutes allows the flavors to meld together.
In another bowl, mix the cooked sweet potatoes, chopped green chili, cumin, chili powder, salt, and pepper.
Mash the sweet potatoes slightly for a smoother texture.
Heat a skillet with a dash of oil and lightly cook each tortilla to soften.
Warming the tortillas makes them more pliable and easier to fill.
Fill each tortilla with the sweet potato mixture and black bean mixture, then roll and place in a baking dish.
Don't overfill the tortillas to prevent them from breaking.
Pour the mole sauce over the assembled tacos and sprinkle with cheese.
Ensure the sauce covers all the tacos for even flavor.
Bake in the oven for 20-25 minutes until the cheese is melted and bubbly.
Check halfway through to ensure even cooking.
Serve the tacos hot, garnished with fresh cilantro.
Pair with a side of guacamole or sour cream for added flavor.
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