Sweet Potato and Black Bean Enchiladas -

Enchiladas are a beloved staple of Mexican cuisine, celebrated for their versatility and rich flavors. Typically made with corn tortillas rolled around a filling, smothered in a savory sauce, and baked to perfection, enchiladas can be adapted to suit a variety of tastes and dietary preferences. Among the many variations, sweet potato and black bean enchiladas stand out as a nutritious and flavorful alternative that appeals to both vegetarians and meat-lovers alike.

Sweet Potato and Black Bean Enchiladas

Discover the deliciousness of Sweet Potato and Black Bean Enchiladas, a nutritious twist on a classic Mexican dish. Packed with sweet potatoes, rich in vitamins and antioxidants, and black beans that provide plant-based protein and fiber, this recipe caters to both vegetarians and meat-lovers. It's easy to prepare and customize, making it perfect for any occasion. Enjoy these enchiladas topped with fresh herbs and creamy avocado for a meal that's as wholesome as it is satisfying.

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Ingredients

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (can be fresh, frozen, or canned)

1 red bell pepper, diced

1 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper, to taste

8-10 corn tortillas

2 cups enchilada sauce (you can use store-bought or homemade)

1 cup shredded cheese (choose from cheddar, Monterey Jack, or a dairy-free alternative)

Fresh cilantro, chopped (for garnish)

Slices of avocado (for serving, optional)

Instructions

Preheat the Oven: Begin by preheating your oven to 375°F (190°C).

Prepare the Sweet Potatoes: In a medium-sized pot, bring water to a rolling boil. Carefully add the diced sweet potatoes and cook until they are tender enough to be pierced with a fork, which should take about 10-12 minutes. Once they are done, drain the sweet potatoes and set them aside.

Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and red bell pepper to the skillet, cooking until they are soft and translucent, about 5 minutes. Stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Season with salt and pepper, cooking for an additional 1-2 minutes until the spices become aromatic.

Mix the Filling: In a large mixing bowl, combine the cooked sweet potatoes, drained black beans, corn kernels, and the sautéed vegetable mixture. Stir everything together until well incorporated. Taste the filling and adjust seasoning with more salt and pepper if necessary.

Assemble the Enchiladas: Spread approximately 1/2 cup of enchilada sauce across the bottom of a 9x13-inch baking dish to prevent sticking. Warm the corn tortillas in a dry skillet or microwave briefly to make them easier to handle. Place about 1/4 cup of the sweet potato filling onto the center of each tortilla, then roll the tortilla tightly, placing it seam-side down in the baking dish. Repeat this process until the filling is used up.

Top with Sauce and Cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas to ensure they are fully covered and deliciously saucy. Sprinkle the shredded cheese over the top, allowing it to melt beautifully during baking.

Bake the Enchiladas: Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes, then carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

Garnish and Serve: Once baked to perfection, remove the enchiladas from the oven and let them sit for a few minutes to cool slightly. Garnish with freshly chopped cilantro and serve with slices of avocado on the side for an extra creamy touch. Enjoy your vibrant and delicious enchiladas!

Prep Time, Total Time, Servings: 20 min | 50 min | 4-6 servings