Sweet Potato Black Bean Enchiladas

$To make savory sweet potato black bean enchiladas, gather these simple ingredients: - 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 red bell pepper, diced - 1 small red onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - Salt and pepper to taste - 8-10 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro, for garnish These ingredients bring a great mix of flavors and textures. The sweet potatoes add a nice sweetness. Black beans give protein and fiber. Corn adds crunch, making each bite satisfying. The spices, like cumin and smoked paprika, elevate the taste. When selecting sweet potatoes, look for firm ones without any bruises. Fresh corn can be sweet and juicy, but frozen or canned works perfectly too. This recipe is flexible. You can swap out veggies or cheese based on what you have. With these ingredients ready, you’ll be set to create a delicious meal that is both filling and healthy. - Prepping the sweet potatoes Start by peeling and dicing two large sweet potatoes. Place them in a pot with water. Bring the water to a boil and cook the sweet potatoes for 10-12 minutes. They should be fork-tender. Drain and set them aside. - Sautéing the vegetables In a skillet over medium heat, add a drizzle of olive oil. Toss in one chopped red onion and one diced red bell pepper. Sauté for about five minutes until they soften. Then, add two minced garlic cloves, one teaspoon of cumin, and one teaspoon of smoked paprika. Cook for two more minutes to blend the flavors. - Mixing the filling In a large bowl, combine the cooked sweet potatoes, one can of rinsed and drained black beans, and one cup of corn. Add the sautéed veggies to the bowl. Season with salt and pepper to taste. Mix everything well until combined. - Warming the tortillas Take eight to ten corn tortillas and warm them. You can use the microwave or a dry skillet. This step makes the tortillas easier to roll. - Layering the enchiladas in the baking dish Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. For each tortilla, place a generous amount of the sweet potato filling in the center. Roll the tortilla and place it seam-side down in the dish. Repeat this until you use all the filling. Pour the remaining enchilada sauce over the rolled tortillas. Sprinkle one cup of shredded cheese on top. - Initial baking with foil Cover the baking dish with foil. Bake in a preheated oven at 375°F (190°C) for 20 minutes. This step keeps the enchiladas moist. - Final baking without foil After 20 minutes, remove the foil. Bake for an additional 10 minutes until the cheese is bubbly and golden. Let the enchiladas cool slightly before serving. To make your sweet potatoes sweeter, roast them instead of boiling. Roasting brings out their natural sugars. Cut the sweet potatoes into small pieces. This helps them cook faster and become tender. For the filling, mix the ingredients well. You want a nice, thick texture. If it’s too runny, add more sweet potatoes or beans. These enchiladas pair well with a side of fresh avocado. A crunchy salad adds a nice touch too. For a pretty plate, drizzle extra enchilada sauce on top. Sprinkle some cilantro for color. Serve on a big platter to impress your guests. To make these enchiladas vegan, skip the cheese or use a vegan option. For a gluten-free version, choose corn tortillas. Want more heat? Add jalapeños or chipotle powder to the filling. For a milder dish, reduce the spices. You can also adjust the beans or veggies to your taste. {{image_2}} You can change up your sweet potato black bean enchiladas with different fillings. Adding proteins like chicken or beef makes the dish heartier. Simply cook and shred the meat, then add it to the sweet potato mixture. You can also try adding different vegetables. Spinach, zucchini, or mushrooms can offer new flavors and textures. Just make sure the vegetables are cooked before mixing them in. Instead of store-bought enchilada sauce, consider making your own. You can blend tomatoes, chili powder, and garlic for a fresh taste. This homemade version lets you control the heat level. If you want a creamier sauce, try a white sauce using sour cream or cream cheese. You can also switch up the cheese. Cheddar adds a sharp flavor, while Monterey Jack gives a more mild taste. Corn tortillas are classic, but you can use flour tortillas for a softer bite. If you're looking for a low-carb option, lettuce wraps work well. You can also experiment with grains. Use quinoa or brown rice as a base. This adds a unique texture and extra nutrients. Just remember to adjust cooking times as needed. To store leftovers, let the enchiladas cool completely. Place them in an airtight container. Store in the fridge for up to five days. For reheating, use an oven set to 350°F (175°C). Cover the dish with foil to keep the enchiladas moist. Heat for about 15 to 20 minutes. You can also use a microwave if you’re in a rush. To freeze enchiladas, wrap them tightly in plastic wrap. Then, place them in a freezer-safe bag or container. They can last for up to three months in the freezer. For thawing, transfer the enchiladas to the fridge overnight. Bake them at 375°F (190°C) for about 25 to 30 minutes after thawing. In the fridge, expect the enchiladas to last for five days. Signs of spoilage include an off smell or mold. If they look dry or discolored, it’s best to toss them. Always trust your senses to ensure your food is safe to eat. How to make sweet potato black bean enchiladas gluten-free? To make these enchiladas gluten-free, use corn tortillas. Ensure that all sauces are gluten-free. Check labels on canned ingredients for any hidden gluten. Can I use other beans instead of black beans? Yes, you can use pinto beans, kidney beans, or chickpeas. Each type brings its own flavor and texture. Choose what you enjoy most or what you have on hand. How do I know when the enchiladas are fully cooked? The enchiladas are done when the cheese is bubbly and golden. You can also check the center; it should be hot. If you have a thermometer, aim for 165°F (74°C) in the center. Dietary considerations These enchiladas are rich in fiber and vitamins from sweet potatoes and beans. They are vegetarian and can be made vegan by using non-dairy cheese and no cheese at all. Caloric breakdown of ingredients Each serving (about one enchilada) has roughly 300-350 calories. Sweet potatoes and black beans provide healthy carbs and protein. The cheese adds some extra calories, but you can adjust the amount to fit your needs. Suggestions for portion control For a balanced meal, serve one to two enchiladas per person. Add a side salad or some avocado for extra health benefits. This helps keep portions in check while being satisfying. Scaling the recipe for larger groups To serve more people, simply double or triple the ingredients. Use a larger baking dish and adjust baking time as needed. Make sure the center heats through for best results. You now know how to make delicious sweet potato black bean enchiladas. We covered the best ingredients, preparation, and baking steps. The tips will help you perfect your dish and the variations keep it exciting. Remember, you can customize these enchiladas for your tastes. Whether you want to add protein or think about storage, you have options. Enjoy your cooking and share this tasty dish with others. You’ll impress everyone with your skills.$

Discover the deliciousness of Sweet Potato Black Bean Enchiladas with this easy recipe! Packed with nutritious ingredients and bursting with flavor, these enchiladas are a perfect weeknight dinner. Follow simple steps to create this comforting dish that will impress friends and family.

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Ingredients

2 large sweet potatoes, peeled and diced

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

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

1 red bell pepper, diced

1 small red onion, chopped

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

Salt and pepper to taste

8-10 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, for garnish

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 for about 10-12 minutes, or until fork-tender. Drain and set aside.

In a skillet over medium heat, add a drizzle of olive oil. Sauté the chopped red onion and bell pepper until softened, about 5 minutes. Add the minced garlic, cumin, smoked paprika, and cook for another 2 minutes.

In a large bowl, combine the cooked sweet potatoes, black beans, corn, and sautéed onion mixture. Season with salt and pepper to taste.

Warm the corn tortillas in the microwave or on a dry skillet until pliable.

Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish.

For each tortilla, place a generous amount of the sweet potato mixture in the center, roll it up, and place seam-side down in the baking dish. Repeat until all filling is used.

Pour the remaining enchilada sauce over the rolled tortillas and sprinkle the shredded cheese evenly on top.

Cover the baking dish with foil and bake for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.

Allow the enchiladas to cool slightly before serving. Garnish with fresh cilantro on top.

Prep Time: 15 mins | Total Time: 45 mins | Servings: 4-6

- Presentation Tips: Serve the enchiladas on a large platter, drizzled with extra enchilada sauce and a sprinkle of cilantro. Pair with a side of avocado or a fresh salad for a vibrant meal!