Black Bean and Avocado Enchilada Meal Prep

Ingredients

• 8 oz. enchilada sauce (homemade or store-bought)
• 1 Tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (15 oz) can black beans, rinsed and drained
• 1/2 tsp cumin
• 1/4 tsp chili powder
• 1/8 tsp cayenne pepper (optional)
• Salt and freshly ground black pepper to taste
• 2 ripe avocados, pitted and diced
• 8 small corn tortillas (or flour tortillas, see notes)
• 1/4 cup chopped fresh cilantro (optional, for filling)
• 1/4 cup shredded Monterey Jack cheese (optional, for filling)
• 2 medium sweet potatoes, peeled and diced into 1/2-inch cubes
• 1 Tbsp olive oil
• 1/2 tsp cumin
• 1/4 tsp salt
• 1/8 tsp black pepper
• 1 lime, cut into wedges
• Extra lime wedges (optional)

Instructions

1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss diced sweet potatoes with 1 Tbsp olive oil, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Spread in a single layer on a baking sheet.
3. Roast sweet potatoes for 20-25 minutes, or until tender and slightly caramelized, stirring halfway through.
4. While sweet potatoes roast, prepare the enchilada filling. Heat 1 Tbsp olive oil in a skillet over medium heat. Add diced onion and cook until softened, about 5 minutes.
5. Add minced garlic and cook for 1 minute more until fragrant.
6. Stir in rinsed and drained black beans, 1/2 tsp cumin, 1/4 tsp chili powder, and 1/8 tsp cayenne pepper (if using). Cook for 2-3 minutes, stirring occasionally, until heated through.
7. Season the bean mixture with salt and pepper to taste.
8. Remove skillet from heat. Gently fold in the diced avocados, 1/4 cup chopped cilantro (if using), and 1/4 cup shredded Monterey Jack cheese (if using).
9. In a small saucepan, gently warm the enchilada sauce. Do not boil.
10. Reduce oven temperature to 350°F (175°C).
11. Lightly warm tortillas to make them pliable (you can do this in a dry skillet, microwave, or directly over a low gas flame for a few seconds).
12. Spread about 1/4 cup of warm enchilada sauce on the bottom of your meal prep containers.
13. Fill each tortilla with about 1/4 of the black bean and avocado mixture. Roll up the tortillas and place them seam-side down in the meal prep containers, on top of the sauce.
14. Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered.
15. Bake the enchiladas for 10-12 minutes, or until heated through and bubbly.
16. While enchiladas bake, divide the roasted sweet potatoes among the meal prep containers.
17. Once enchiladas are baked, add them to the containers with the sweet potatoes.
18. Allow to cool completely before sealing and refrigerating.
19. Serve with extra lime wedges, if desired. Squeeze fresh lime juice over the sweet potatoes just before serving for the brightest flavor.