Looking for a new recipe to spice up your dinner routine with a touch of Mexican flair? These Sweet Potato and Corn Enchiladas are a delicious and satisfying dish that will surely impress your family and friends. Packed with wholesome ingredients and bursting with flavorful spices, these enchiladas are perfect for a cozy night in or a festive gathering. Let’s get cooking!
**Sweet Potato and Corn Enchiladas**
**Ingredients:**
– 2 medium sweet potatoes, peeled and diced
– 1 cup corn kernels (fresh, frozen, or canned)
– 1 can black beans, drained and rinsed
– 1 red bell pepper, diced
– 1 small red onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon chili powder
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 1 1/2 cups enchilada sauce
– 10-12 small corn tortillas
– 1 1/2 cups shredded Mexican cheese blend
– Fresh cilantro, avocado, and lime wedges for serving
**Instructions:**
1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with cooking spray and set aside.
2. In a large skillet over medium heat, sauté the diced sweet potatoes in a drizzle of olive oil until they begin to soften, about 8-10 minutes.
3. Add the diced red bell pepper, red onion, and minced garlic to the skillet. Cook for an additional 3-4 minutes until the vegetables are tender.
4. Stir in the corn kernels, black beans, ground cumin, chili powder, smoked paprika, salt, and pepper. Cook for another 2-3 minutes to allow the flavors to meld together.
5. Pour 1/2 cup of the enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
6. Fill each corn tortilla with a generous scoop of the sweet potato and corn mixture, then roll it up and place it seam-side down in the baking dish. Repeat with the remaining tortillas.
7. Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are all coated.
8. Sprinkle the shredded cheese over the top of the enchiladas, covering them evenly.
9. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese is melted and bubbly.
10. Serve the enchiladas hot, garnished with fresh cilantro, sliced avocado, and a squeeze of lime juice. Enjoy!
These Sweet Potato and Corn Enchiladas are a wholesome and flavorful dish that will have your taste buds dancing. Whether you’re looking to impress your dinner guests or simply want to elevate your weeknight meals, this recipe is sure to become a favorite in your home. So, gather your ingredients and get ready to indulge in a delicious Mexican-inspired feast!
