Harissa, Sweet Potato, and Black Bean Enchiladas
![Harissa, Sweet Potato, and Black Bean Enchiladas](http://checkout.havenskitchen.com/cdn/shop/articles/CC1022EF-8DCD-4AA1-B874-588CA48D4FAB_{width}x.jpg?v=1607636064)
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
- 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
- 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
- Top the tortillas with another handful of shredded cheese. Bake for 35-40 minutes, until cheese is golden and the enchiladas are heated through
- 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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