Sweet Potato Black Bean Enchiladas

$Here’s what you need for savory sweet potato black bean enchiladas: - 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small onion, chopped - 2 cloves garlic, minced - 2 teaspoons ground cumin - 1 teaspoon chili powder - Salt and pepper to taste - 8 small corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar, Monterey Jack, or a blend) - Fresh cilantro, chopped, for garnish - Avocado slices, for serving (optional) Each ingredient plays a role in making these enchiladas tasty and nutritious. Sweet potatoes add a creamy texture and natural sweetness. Black beans bring protein and fiber. Corn adds a nice crunch, while red bell peppers and onions give a fresh taste. Garlic and spices like cumin and chili powder boost the flavor. Corn tortillas hold everything together, and cheese melts into a delicious topping. Don’t forget the garnishes! Cilantro adds freshness, and avocado gives a creamy finish. This mix of flavors will create a dish that feels special yet is simple to make. {{ingredient_image_1}} Start by bringing a large pot of water to a boil. Peel and dice two large sweet potatoes. Once the water is boiling, add the sweet potatoes. Cook them for about 10 to 15 minutes. You want them tender but not mushy. Drain the sweet potatoes and let them cool for a bit. This step is key for a great filling. Next, grab a skillet and heat it over medium. Chop one small onion and one red bell pepper. Add them to the skillet and sauté for about 5 minutes. You want the veggies soft and fragrant. Then, add two minced garlic cloves, two teaspoons of ground cumin, and one teaspoon of chili powder. Season with salt and pepper. Cook for another minute. This mix adds great flavor to your enchiladas. In a large mixing bowl, combine the cooked sweet potatoes, one can of rinsed and drained black beans, and one cup of corn kernels. Then, add the sautéed onion and pepper mix. Use a fork or spoon to mix everything together well. This filling is where the magic happens. It’s colorful and packed with nutrients! Warm eight small corn tortillas in a dry skillet or microwave. This makes them easy to roll. Take one tortilla and add about 1/4 cup of the sweet potato and black bean filling. Roll it tightly and place it seam-side down in a greased baking dish. Repeat this with the rest of the tortillas and filling. You should have a nice row of enchiladas. Pour two cups of enchilada sauce over the rolled enchiladas. Make sure they are well covered. Then, sprinkle one cup of shredded cheese on top. Cover the dish with foil and bake it at 375°F (190°C) for 20 minutes. After that, remove the foil and bake for another 10 to 15 minutes. Look for bubbly, golden cheese. Let the enchiladas cool for a few minutes before serving. Enjoy the vibrant colors and flavors! To cook sweet potatoes well, start with fresh ones. Look for firm, unbruised sweet potatoes. Peel and dice them into small cubes. This helps them cook evenly. Boil them in salted water for about 10 to 15 minutes. They should be tender but not mushy. Drain them and let them cool a bit before mixing with other ingredients. This keeps the flavor concentrated. Warming tortillas makes them soft and easy to roll. You can use a dry skillet over medium heat. Heat each tortilla for about 30 seconds on each side. You can also microwave them. Place a damp paper towel over a stack of tortillas. Microwave for 30 seconds. This method keeps them soft and pliable, perfect for filling. When it comes to cheese, you have choices. Cheddar offers a sharp taste. Monterey Jack is creamy and mild. A blend of both gives great flavor. For a twist, try queso fresco or pepper jack for some heat. If you're vegan, use a plant-based cheese alternative. This way, you keep the dish tasty for everyone. To serve enchiladas, place two on each plate. Drizzle extra enchilada sauce over them for flavor. Top with fresh avocado slices and chopped cilantro. You can also add a side salad for freshness. A dollop of sour cream or a squeeze of lime juice can brighten the dish. Enjoy with friends for a fun meal! Pro Tips Perfectly Cooked Sweet Potatoes: Ensure your sweet potatoes are fork-tender after boiling but not mushy to maintain the right texture in your enchiladas. Customize Your Spice Level: Adjust the chili powder and cumin to your taste; you can add more for a spicier kick or reduce for milder flavor. Make Ahead: Prepare the filling and assemble the enchiladas a day ahead. Store in the fridge, then simply bake when ready to serve. Cheese Alternatives: For a healthier option, consider using low-fat cheese or nutritional yeast as a dairy-free alternative without sacrificing flavor. {{image_2}} You can easily make these enchiladas vegan. Simply skip the cheese or use a dairy-free cheese. You could also add a creamy avocado sauce on top. This gives a nice touch and keeps it rich. Use homemade or store-bought enchilada sauce that’s free from animal products. If you like heat, add diced jalapeños to the filling. You can also sprinkle red pepper flakes on top before baking. For a milder dish, reduce the chili powder. Always taste the filling before you assemble the enchiladas. This way, you can adjust the spice to your liking. Feel free to add more veggies! Spinach, zucchini, or mushrooms fit well in this recipe. If you want extra protein, you can add quinoa or tofu. Just remember to cook any raw vegetables before mixing them in. This keeps everything tender and flavorful. After enjoying your enchiladas, store leftovers in the fridge. Place them in an airtight container. They can last for up to 3 days. Before eating, check for any signs of spoilage. If they look or smell off, it's safer to toss them. To freeze enchiladas, wrap them tightly in plastic wrap. Then place them in a freezer-safe bag or container. They can stay fresh in the freezer for up to 3 months. When ready to enjoy, thaw them overnight in the fridge before reheating. Reheat enchiladas in the oven for the best results. Preheat to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 20-25 minutes or until hot. You can also microwave them for a quicker option. Heat on medium power in short bursts until warmed through. Yes, you can make these enchiladas ahead of time. Prepare them completely and cover them well. Store in the fridge overnight. You can also freeze them for longer storage. Just make sure to thaw before baking. This saves time on busy days. If you don’t have sweet potatoes, use regular potatoes or butternut squash. Both options have a nice texture and flavor. You can also try roasted carrots or even cooked quinoa for a twist. Each option brings its own taste to the dish. Making homemade enchilada sauce is easy. Start with 2 tablespoons of oil in a pan. Add 2 tablespoons of flour and stir for a minute. Mix in 2 tablespoons of chili powder, 1 teaspoon of garlic powder, and 1 teaspoon of cumin. Slowly add 2 cups of vegetable broth. Stir until it thickens. Season with salt and pepper to taste. Yes, they can be gluten-free! Use corn tortillas, which are naturally gluten-free. Check the enchilada sauce label as well. Some sauces contain gluten, so always read the ingredients. This way, you can enjoy these enchiladas without worry. To add more flavor to the filling, try adding lime juice or fresh herbs. A squeeze of lime brightens up the taste. You can also add chopped jalapeños for some heat. Experiment with different spices too, like smoked paprika or oregano, to find your favorite blend. You’ve learned how to make tasty sweet potato black bean enchiladas. We covered ingredients, step-by-step instructions, and tips for perfecting your dish. Remember to adjust spices and try different fillings to suit your taste. Make these enchiladas ahead or store leftovers for later. With a few simple steps, you can create a delicious meal that satisfies. Enjoy exploring this recipe and making it your own!$

Sweet Potato Black Bean Enchiladas

A delicious and hearty enchilada dish filled with sweet potatoes, black beans, and topped with cheese and enchilada sauce.

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Prep Time 20

Cook Time 25

Total Time 45

Ingredients

2 large sweet potatoes, peeled and diced
1 can (15 oz) black beans, rinsed and drained
1 cup corn kernels (fresh or frozen)
1 large red bell pepper, diced
1 small onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon chili powder
to taste salt and pepper
8 small corn tortillas
2 cups enchilada sauce (store-bought or homemade)
1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
for garnish fresh cilantro, chopped
for serving (optional) avocado slices

Instructions

Preheat your oven to 375°F (190°C).
In a large pot, bring water to a boil. Add the diced sweet potatoes and cook until tender, about 10-15 minutes. Drain and set aside to cool slightly.
In a skillet over medium heat, sauté the chopped onion and red bell pepper for about 5 minutes, until softened. Add the minced garlic, cumin, chili powder, and season with salt and pepper. Cook for an additional minute until fragrant.
In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, and sautéed onion mixture. Mix well to combine.
Warm the corn tortillas in a dry skillet or microwave to make them pliable.
To assemble, take a tortilla, add about 1/4 cup of the sweet potato and black bean filling, and roll it tightly. Place it seam-side down in a greased baking dish. Repeat with the remaining tortillas and filling.
Once all the enchiladas are in the dish, pour the enchilada sauce over the top, ensuring that they are well covered. Sprinkle grated cheese evenly over the sauce.
Cover the dish with foil and bake for 20 minutes, then remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and golden.
Remove from the oven and let cool for a few minutes before serving.
Garnish with chopped cilantro and serve with avocado slices on the side, if desired.

Notes

For a vibrant presentation, drizzle with extra enchilada sauce and top with avocado slices and cilantro.

Keyword black beans, enchiladas, sweet potato, vegetarian