Description

Bring a little bit of Mexico to your kitchen with our Sweet Potato Black Bean Enchiladas. This hearty dish is an absolute delight. Overflowing with sweet potatoes, black beans, and a generous sprinkling of cheese, these enchiladas are baked to perfection, resulting in a savory treat that's sure to please. Each bite is a symphony of flavors – the sweet and earthy tones from the sweet potatoes are complemented by the rich, creamy texture of the black beans. Then there's the cheese, which adds a layer of delicious gooeyness that makes everything even better.

What makes these enchiladas special is their simplicity. The ingredients are straightforward, and the process is easy to follow. Not only that, but this recipe is also a great way to sneak in some veggies without compromising on taste. Whether you're a seasoned cook or a beginner in the kitchen, you will find joy in preparing and savoring this dish.

Ingredients

• For the filling:
• - 2 large sweet potatoes, peeled and diced
• - 1 can black beans, drained and rinsed
• - 1 red onion, finely chopped
• - 2 cloves garlic, minced
• - 1 tsp cumin
• - Salt and pepper to taste
• For the sauce:
• - 1 can tomato sauce
• - 1 tsp chili powder
• - 1 tsp cumin
• - 1/2 tsp smoked paprika
• - 1/2 cup vegetable broth
• Others:
• - 8 large tortillas
• - 1 cup shredded cheese
• - Fresh cilantro, for garnish
• Note: If you prefer a bit more heat, feel free to add some chopped jalapeno peppers to the filling. Also, the cheese can be any type that melts well – mozzarella, cheddar, or even a blend would work.

Preparation Method

Start by preheating your oven to 375 degrees Fahrenheit. While the oven is heating, prepare the sweet potatoes. Place them on a baking sheet, drizzle with a bit of olive oil, sprinkle some salt and pepper, and toss to coat evenly. Bake for about 20 minutes or until the potatoes are tender.

While the sweet potatoes are cooking, you can begin preparing the sauce. In a saucepan, combine the tomato sauce, chili powder, cumin, smoked paprika, and vegetable broth. Let it simmer over medium heat for about 10 minutes.

Next, prepare the filling. In a skillet, sauté the onion and garlic until they are soft and fragrant. Add the black beans, cumin, and the cooked sweet potatoes. Stir everything together and season with salt and pepper.

Now, it's time to assemble the enchiladas. On each tortilla, spread a generous amount of the sweet potato and black bean mixture. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this process until all the tortillas are filled and arranged in the dish.

Pour the sauce over the enchiladas, making sure each one is coated. Sprinkle the shredded cheese on top, then put the dish in the oven. Bake for 20 minutes or until the cheese is melted and bubbly.

Tips and Conclusion

Serve these Sweet Potato Black Bean Enchiladas with a side of avocado salad or some homemade salsa for an even more satisfying meal. If you have leftovers, they can be stored in an airtight container in the fridge for up to 3 days. Just reheat in the oven before serving.


Preparing these Sweet Potato Black Bean Enchiladas is a fun and rewarding process. From the preparation of the ingredients to the assembly of the enchiladas, every step brings you closer to a delicious meal. The best part, of course, is tasting the fruits of your labor. The moment you take that first bite, youll know that all the effort was worth it.
If you enjoyed this recipe, why not explore more of our vegetarian-friendly dishes? We have a variety of recipes that are sure to satisfy your taste buds. Dont forget to share this recipe with your friends and family. Theyll surely appreciate a taste of these delightful enchiladas. So go ahead, explore, cook, and enjoy!