If you’re craving a delicious and flavorful Mexican-inspired dish that is perfect for a cozy night at home, then look no further than these Black Bean and Sweet Potato Chimichangas. This recipe combines the heartiness of black beans with the sweetness of roasted sweet potatoes, all wrapped up in a crispy tortilla for a satisfying meal. Whether you’re a seasoned chef or a beginner in the kitchen, these chimichangas are sure to impress your taste buds and bring a touch of warmth to your dinner table.
**Ingredients:**
– 1 large sweet potato, peeled and diced into small cubes
– 1 can (15 oz) black beans, drained and rinsed
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese
– 6 large flour tortillas
– Olive oil, for cooking
– Optional toppings: salsa, sour cream, avocado slices, cilantro
**Instructions:**
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. In a bowl, toss the diced sweet potatoes with a drizzle of olive oil, salt, pepper, cumin, and smoked paprika until well coated.
3. Spread the seasoned sweet potatoes in a single layer on the prepared baking sheet and roast in the oven for 20-25 minutes or until tender and slightly caramelized.
4. While the sweet potatoes are roasting, in a skillet over medium heat, sauté the diced onion and minced garlic with a bit of olive oil until softened and fragrant.
5. Add the black beans to the skillet and season with salt, pepper, cumin, and smoked paprika. Cook for 5-7 minutes, mashing some of the beans slightly with a fork.
6. Remove the sweet potatoes from the oven and gently fold them into the black bean mixture in the skillet. Adjust seasoning to taste.
7. To assemble the chimichangas, place a spoonful of the sweet potato and black bean mixture in the center of a tortilla, leaving space around the edges.
8. Sprinkle some shredded cheddar cheese over the filling, then fold in the sides of the tortilla and roll it up tightly.
9. Heat a bit of olive oil in a pan over medium-high heat and carefully place the chimichangas seam-side down. Cook for 2-3 minutes on each side until golden brown and crispy.
10. Serve the chimichangas hot, topped with your favorite toppings such as salsa, sour cream, avocado slices, and fresh cilantro.
These Black Bean and Sweet Potato Chimichangas are a delightful blend of comforting flavors and textures that will surely become a favorite in your recipe collection. Experiment with different seasonings, add your favorite veggies, or try them with a side of Mexican rice or a refreshing salad. Enjoy the process of making this cozy dish, and savor every bite of these delicious chimichangas with loved ones around your table.
