Get ready to transform your dinner routine with a mouthwatering Mexican-inspired dish that's about to become your new obsession! These Sweet Potato and Black Bean Enchiladas are not just another recipe – they're a culinary adventure that combines the creamy sweetness of roasted sweet potatoes, the hearty richness of black beans, and a perfect blend of spices that will make your taste buds dance. Whether you're a vegetarian looking for a protein-packed meal or simply someone who loves incredibly delicious food, these enchiladas are guaranteed to become your new go-to comfort dish.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 medium sweet potatoes, peeled and cubed
- 1 can black beans, drained and rinsed
- 1 cup corn
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese
Instructions
- Preheat your oven to 375°F (190°C). This will ensure that your enchiladas are baked evenly and thoroughly.
- Peel and cube the sweet potatoes into small, bite-sized pieces. This will help them cook faster and make them easier to eat in the enchiladas.
- In a medium pot, bring water to a boil and add the cubed sweet potatoes. Cook them for about 10-12 minutes, or until they are tender when pierced with a fork. Drain and set aside.
- In a large mixing bowl, combine the drained and rinsed black beans, cooked sweet potatoes, corn, cumin, and chili powder. Stir gently to mix all the ingredients together without mashing the sweet potatoes too much.
- Take one corn tortilla and place a generous amount of the sweet potato and black bean mixture in the center. Roll the tortilla tightly around the filling and place it seam-side down in a greased 9x13 inch baking dish. Repeat this process for the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the enchilada sauce evenly over the top, ensuring that all the tortillas are covered. This will keep them moist while baking.
- Sprinkle the shredded cheese evenly over the enchiladas, covering them well to create a delicious cheesy topping.
- Cover the baking dish with aluminum foil to prevent the cheese from burning and to help the enchiladas heat through evenly.
- Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 5-10 minutes, or until the cheese is bubbly and golden brown.
- Once done, remove the enchiladas from the oven and let them cool for a few minutes before serving. This will help the filling set a bit and make them easier to serve.
- Serve the enchiladas warm, garnished with your choice of toppings such as chopped cilantro, avocado slices, or sour cream. Enjoy your delicious Sweet Potato and Black Bean Enchiladas!
Tips
- Make sure to drain your black beans thoroughly to prevent excess moisture in the filling.
- Cut sweet potatoes into uniform, small cubes to ensure even cooking and easier rolling.
- Warm your tortillas slightly before filling to prevent cracking when rolling.
- Don't overfill the tortillas – this can make them difficult to roll and may cause them to burst during baking.
- Use fresh, high-quality enchilada sauce for the best flavor profile.
- For extra flavor, consider roasting your sweet potatoes instead of boiling them.
- If you want a spicier version, add some diced jalapeños to the filling or use a hot enchilada sauce.
- Let the enchiladas rest for a few minutes after baking to allow the filling to set and make serving easier.
- Experiment with different cheese blends like pepper jack or a mix of monterey jack and cheddar.
- Serve with fresh garnishes like chopped cilantro, lime wedges, or a dollop of Greek yogurt for added freshness.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 55g
Protein: 12g
Fat: 10g
Saturated Fat: 4g
Cholesterol: 15mg
