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To make these enchiladas, gather the following ingredients: - 2 medium sweet potatoes, peeled and cubed - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1/2 cup red onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder - Salt and pepper to taste - 8 corn or flour tortillas - 1 1/2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or a vegan alternative) - Fresh cilantro, for garnish If you need to switch things up, here are some easy swaps: - Use butternut squash instead of sweet potatoes for a different flavor. - Swap black beans for pinto or kidney beans if you prefer. - Try quinoa or rice instead of corn for added texture. - For tortillas, you can use whole wheat or gluten-free options. - Consider using nutritional yeast instead of cheese for a dairy-free option. These enchiladas are not just tasty; they are also packed with nutrition. Here’s a quick look: - Sweet Potatoes: Rich in vitamins A and C, fiber, and antioxidants. - Black Beans: A great source of protein and fiber, helping to keep you full. - Corn: Adds fiber and a touch of sweetness, plus it’s high in vitamins. - Cheese: Provides calcium and protein, but you can skip it for a lighter dish. Each serving offers a balanced mix of carbs, protein, and healthy fats. Enjoy these enchiladas guilt-free! {{ingredient_image_1}} To start, preheat your oven to 375°F (190°C). This warm-up helps cook the enchiladas evenly. Next, take a large pot and either steam or boil the sweet potatoes for about 10 to 15 minutes. You want them fork-tender. Once done, drain the sweet potatoes and put them back in the pot. Now it's time to make the filling. Add the rinsed black beans to the sweet potatoes. Then, mix in the corn, finely chopped red onion, and minced garlic. For flavor, add one teaspoon of ground cumin and smoked paprika. Then, sprinkle in half a teaspoon of chili powder, along with salt and pepper to taste. Mix everything well until combined. Grab a baking dish and spread half a cup of enchilada sauce evenly at the bottom. Warm your corn or flour tortillas in a pan for a few seconds or in the microwave. This step makes them easier to roll. Spoon about one-third cup of your sweet potato mixture onto each tortilla and roll them up tightly. Place the rolled tortillas seam-side down in the baking dish. Repeat until all the enchiladas are in the dish. Pour the remaining enchilada sauce over the top, making sure all the tortillas are covered. Sprinkle shredded cheese evenly over the sauce. Cover the baking dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10 minutes. You want the cheese to be melted and bubbly. Once done, take it out and let it cool for a few minutes. Enjoy your delicious enchiladas! To cook sweet potatoes well, start with fresh ones. Look for firm, smooth skin. Peel and cube them into even pieces. This helps them cook evenly. You can steam or boil them. I prefer steaming for better flavor. Cook for 10 to 15 minutes until they are fork-tender. Don't overcook; they should hold their shape. After cooking, let them cool a bit before mixing with other ingredients. To make your enchiladas burst with flavor, use fresh spices. Ground cumin and smoked paprika add warmth. Use good-quality enchilada sauce for depth. Mix the sweet potato filling well to blend flavors. Don’t skip the garlic and onion; they add great taste. If you like heat, add more chili powder. Remember to season with salt and pepper to enhance all the flavors. Serve your enchiladas warm on a bright plate. Drizzle extra enchilada sauce on top for a pop of color. Garnish with fresh cilantro for added freshness. You can pair them with a side salad for crunch. A dollop of sour cream or yogurt adds creaminess. For a drink, try a light beer or a fruity mocktail. Enjoy your meal with family or friends for a fun dining experience! Pro Tips Choose the Right Sweet Potatoes: Look for firm, smooth sweet potatoes without blemishes or soft spots for the best flavor and texture. Enhance the Flavor: Consider adding a squeeze of lime juice or a pinch of cayenne pepper to the filling for an extra kick. Make Ahead: You can prepare the filling and assemble the enchiladas a day in advance. Just cover and refrigerate until you’re ready to bake. Experiment with Toppings: Try adding avocado slices, sour cream, or a sprinkle of feta cheese on top before serving for added flavor and creaminess. {{image_2}} You can easily make these enchiladas vegetarian or vegan. For a vegetarian twist, simply use regular cheese. If you want it vegan, swap the cheese for a plant-based option. Nutritional yeast is another great choice. It adds a cheesy flavor without any dairy. The filling is very flexible. You can add other veggies like spinach, zucchini, or bell peppers. If you like a little spice, add jalapeños to the mix. You can also use quinoa or lentils instead of black beans. They provide protein and a different taste. The sauce can change the whole dish. Try green enchilada sauce for a fresh twist. A red sauce adds a rich flavor, while a mole sauce gives it depth. For toppings, go beyond cheese. Consider avocado, sour cream, or guacamole. Fresh lime juice can brighten the dish, too. Each choice brings a unique taste to your enchiladas. To store leftover enchiladas, let them cool first. Place them in an airtight container. You can keep them in the fridge for 3 to 4 days. Make sure to cover the enchiladas with sauce to keep them moist. This helps keep the flavors fresh. Freezing enchiladas is easy and great for meal prep. First, let them cool completely. Then, wrap each enchilada in plastic wrap. Place the wrapped enchiladas in a freezer-safe bag. They can last in the freezer for about 3 months. When you’re ready to eat, just thaw in the fridge overnight. Reheating enchiladas can be simple and tasty. Preheat your oven to 350°F (175°C). Place the enchiladas in an oven-safe dish. Pour some sauce over them to keep them moist. Cover with foil and heat for about 20 minutes. If you want the cheese to melt more, take off the foil for the last 5 minutes. Enjoy them warm! Yes, you can make these enchiladas ahead. Prepare the filling and assemble them. Cover the dish tightly and store it in the fridge for up to 24 hours. When ready to bake, just add extra baking time if they are cold. If you want a swap for tortillas, try using large cabbage leaves or gluten-free wraps. Both options work well and give a nice texture. You can also use polenta slices or even thinly sliced sweet potatoes for a fun twist. Yes, enchiladas can be gluten-free. Use corn tortillas, which are naturally gluten-free. Always check the labels if you buy store-bought tortillas. If you are gluten-free, ensure your enchilada sauce is also free from gluten. Sweet Potato Black Bean Enchiladas offer a tasty and healthy meal option. We explored the ingredients, cooking steps, and useful tips. You learned how to customize this dish with different flavors and variations. Storing leftovers and reheating them properly ensures you'll enjoy your enchiladas later. Remember, cooking should be fun and creative. Try new twists that make it your own! Enjoy every bite of your delicious creation!

Sweet Potato Black Bean Enchiladas

Delicious enchiladas filled with sweet potatoes, black beans, and spices, topped with cheese and enchilada sauce.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Mexican
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cubed
  • 1 can black beans, rinsed and drained (15 oz)
  • 1 cup corn (fresh or frozen)
  • 0.5 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon chili powder
  • to taste salt and pepper
  • 8 pieces corn or flour tortillas
  • 1.5 cups enchilada sauce (store-bought or homemade)
  • 1 cup shredded cheese (cheddar or a vegan alternative)
  • for garnish fresh cilantro

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large pot, steam or boil the sweet potatoes for about 10-15 minutes until fork-tender. Drain and return to the pot.
  • Add black beans, corn, red onion, garlic, cumin, smoked paprika, chili powder, salt, and pepper to the sweet potatoes. Mix well to combine.
  • In a separate baking dish, spread 1/2 cup of the enchilada sauce evenly on the bottom.
  • Warm the tortillas in a pan or microwave to make them pliable. Spoon about 1/3 cup of the sweet potato mixture onto each tortilla and roll them up.
  • Place the rolled tortillas seam-side down in the baking dish. Continue until all enchiladas are placed in the dish.
  • Pour the remaining enchilada sauce over the top, ensuring all tortillas are covered. Sprinkle shredded cheese evenly over the sauce.
  • Cover the baking dish with foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
  • Remove from the oven and let cool for a few minutes before serving. Garnish with fresh cilantro.

Notes

Serve enchiladas warm on a colorful plate, drizzled with additional enchilada sauce and topped with cilantro for a fresh pop of color.
Keyword black bean, enchiladas, sweet potato, vegetarian