When it comes to comforting and flavorful Mexican-inspired dishes, Black Bean and Sweet Potato Enchiladas are an absolute delight. Combining the earthy sweetness of sweet potatoes with the heartiness of black beans, these enchiladas make for a satisfying and wholesome meal that the whole family will love. Whether you’re looking for a vegetarian option or simply want to add more plant-based meals to your repertoire, this recipe is sure to become a favorite in your home.
**Black Bean and Sweet Potato Enchiladas**
**Ingredients:**
– 2 medium sweet potatoes, peeled and diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 small yellow onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 can (15 oz) enchilada sauce
– 8 corn tortillas
– 1 cup shredded Mexican blend cheese
– Fresh cilantro, chopped, for garnish
**Instructions:**
1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. In a large skillet, heat some oil over medium heat. Add the diced sweet potatoes and cook for about 10 minutes, stirring occasionally, until they are tender.
3. Add the diced onion and minced garlic to the skillet with the sweet potatoes. Cook for an additional 2-3 minutes until the onion is translucent and fragrant.
4. Stir in the black beans, ground cumin, chili powder, paprika, salt, and pepper. Continue cooking for another 2-3 minutes to allow the flavors to meld together. Remove the skillet from heat.
5. To assemble the enchiladas, spread a small amount of enchilada sauce on the bottom of the greased baking dish.
6. Warm the corn tortillas slightly to make them pliable. Place a spoonful of the sweet potato and black bean mixture in the center of each tortilla, roll it up tightly, and place it seam-side down in the baking dish.
7. Once all the tortillas are filled and rolled, pour the remaining enchilada sauce over the top, making sure to cover all the enchiladas.
8. Sprinkle the shredded cheese evenly over the top of the enchiladas.
9. Cover the baking dish with foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
10. Remove the foil and continue baking for an additional 5-10 minutes, allowing the cheese to brown slightly.
11. Once done, remove from the oven and let the enchiladas cool slightly before serving.
12. Garnish with freshly chopped cilantro before serving.
Enjoy these flavorful Black Bean and Sweet Potato Enchiladas with a side of Mexican rice, guacamole, or a fresh green salad for a complete and satisfying meal that will surely please your taste buds. These enchiladas are perfect for cozy family dinners or to impress guests at your next gathering. Give this recipe a try and watch it become a staple in your menu rotation!
