Sweet Potato and Black Bean Enchiladas Recipe

If you’re looking for a delicious and nutritious meal that is as colorful as it is flavorful, look no further than sweet potato and black bean enchiladas. This hearty dish is both vegetarian and packed with protein, making it a favorite among health-conscious eaters and comfort food enthusiasts alike. Follow this simple recipe to bring a taste of Mexico to your dinner table!

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can (15 ounces) black beans, rinsed and drained
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or a Mexican blend)
• Fresh cilantro, for garnish

Instructions

1. Prepare the filling: Boil the diced sweet potatoes in a pot of salted water until tender, about 15 minutes. Drain and mash them in a large bowl.
2. Add the black beans, cumin, chili powder, salt, and pepper to the sweet potatoes. Mix until everything is well combined.
3. Assemble the enchiladas: Preheat your oven to 375°F (190°C). Warm the corn tortillas to make them pliable. Spoon about ¼ cup of the sweet potato and black bean mixture into each tortilla, roll them up, and place them seam-side down in a greased baking dish.
4. Pour the enchilada sauce over the rolled tortillas, making sure to cover them evenly. Sprinkle the shredded cheese on top.
5. Bake: 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 bubbly and golden.
6. Garnish with fresh cilantro before serving.

These sweet potato and black bean enchiladas are a perfect weeknight meal that family and friends will adore. Not only are they easy to prepare, but they also provide a burst of flavors that will transport your taste buds straight to Mexico. Pair them with a side salad or some Mexican rice for a complete dinner experience!

Ingredients:
2 medium sweet potatoes, 1 can (15 ounces) black beans, 1 teaspoon cumin, 1 teaspoon chili powder, salt, pepper, 8 corn tortillas, 2 cups enchilada sauce, 1 cup shredded cheese, fresh cilantro

Tags:
Sweet Potato Enchiladas, Black Bean Enchiladas, Vegetarian Enchiladas, Mexican Food, Enchilada Recipe, Easy Recipe, Weeknight Dinner, Comfort Food, Vegetarian Recipe, Healthy Recipe