Deliciously Hearty Sweet Potato Black Bean Enchiladas: A Perfect Blend of Flavor and Nutrition

Sweet Potato Black Bean Enchiladas

Ingredients:

For the Enchilada Filling:

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 small red onion, finely chopped
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped (optional)

For the Enchilada Sauce:

• 1 can (15 oz) tomato sauce
• 1 cup vegetable broth
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste

For Assembly:

• 8-10 flour or corn tortillas
• 1 cup shredded cheese (cheddar, Monterey Jack, or a blend)
• Fresh cilantro, chopped (for garnish)
• Sliced avocado (for garnish)
• Lime wedges (for serving)

Instructions:

1. Prepare the Filling:

• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
• Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them evenly on the baking sheet.
• Roast the sweet potatoes for 20-25 minutes, or until tender and lightly browned. Set aside to cool.
• In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped red onion and diced bell pepper. Sauté for 5-7 minutes, or until softened.
• Add the minced garlic, ground cumin, chili powder, and smoked paprika to the skillet. Cook for an additional 1-2 minutes until fragrant.
• Stir in the black beans and corn kernels. Cook for 3-4 minutes until heated through.
• Remove from heat and gently fold in the roasted sweet potatoes and chopped cilantro (if using). Set the filling aside.

2. Make the Enchilada Sauce:

• In a medium saucepan, combine the tomato sauce, vegetable broth, chili powder, ground cumin, garlic powder, onion powder, and dried oregano. Stir well to combine.
• Bring the sauce to a simmer over medium heat. Reduce the heat to low and let it cook for 10-15 minutes, stirring occasionally.
• Season with salt and pepper to taste. Remove from heat.

3. Assemble the Enchiladas:

• Reduce the oven temperature to 375°F (190°C). Grease a large baking dish.
• Spread a thin layer of enchilada sauce on the bottom of the baking dish.
• Place a tortilla on a flat surface and spoon a generous amount of the sweet potato and black bean filling down the center.
• Roll up the tortilla tightly and place it seam-side down in the prepared baking dish. Repeat with the remaining tortillas and filling.
• Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover.
• Sprinkle the shredded cheese over the top.

4. Bake the Enchiladas:

• Cover the baking dish with aluminum foil and bake for 20 minutes.
• Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

5. Serve:

• Remove the enchiladas from the oven and let them cool for a few minutes.
• Garnish with fresh cilantro, sliced avocado, and lime wedges.
• Serve the enchiladas warm with your favorite toppings such as sour cream, salsa, or guacamole.

Tips:

• For a spicier kick, add some diced jalapeños to the filling or a dash of hot sauce to the enchilada sauce.
• These enchiladas can be made ahead of time and stored in the refrigerator for up to 2 days before baking.
• For a gluten-free option, use corn tortillas instead of flour tortillas.