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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon ground cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - 8 corn or flour tortillas - 2 cups enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative) - Salt and pepper to taste - Fresh cilantro for garnish (optional)

Sweet Potato and Black Bean Enchiladas

Discover the deliciousness of Sweet Potato & Black Bean Enchiladas, a perfect dish for vegetarians and meat lovers alike. With the natural sweetness of sweet potatoes and the creamy texture of black beans, these enchiladas are both flavorful and nutritious. Wrapped in warm tortillas and topped with savory enchilada sauce, they make for a comforting family meal or a crowd-pleaser at gatherings. Whip up this delightful recipe for a wholesome dining experience everyone will love!
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Ingredients
  

2 large 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, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

1/2 tsp smoked paprika

Salt and pepper to taste

10-12 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro, chopped, for garnish

Sour cream or Greek yogurt, for serving

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with a drizzle of olive oil, salt, and pepper on a baking sheet. Roast in the preheated oven for about 20-25 minutes, or until tender and lightly caramelized. Remove and let cool slightly.

    Sauté the Filling: In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add the diced red onion and sauté for 3-4 minutes until translucent. Stir in the minced garlic, cumin, chili powder, and smoked paprika; cook for an additional minute until fragrant.

      Combine Ingredients: In a large mixing bowl, combine the roasted sweet potatoes, black beans, corn, and the sautéed onion and spices. Season with salt and pepper to taste, mixing everything until evenly combined.

        Prepare Tortillas: If your corn tortillas are stiff, warm them in a dry skillet over medium heat for about 20 seconds on each side, or until pliable. This will make them easier to roll without breaking.

          Assemble Enchiladas: Spread a small amount of enchilada sauce on the bottom of a 9x13 inch baking dish. Take each tortilla and spoon a generous amount of the sweet potato and black bean filling into the center. Roll them up and place them seam-side down in the baking dish. Repeat until all tortillas are filled.

            Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled enchiladas, ensuring they are well covered. Sprinkle the shredded cheese generously on top.

              Bake the Enchiladas: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Serve: Once baked, let the enchiladas cool for a couple of minutes. Garnish with chopped fresh cilantro and serve hot with sour cream or Greek yogurt on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 4-6