Looking for a vibrant and satisfying dish that’s packed with flavor and nutrition? Dive into the world of Mexican cuisine with our mouthwatering Black Bean and Sweet Potato Enchiladas! This delightful recipe combines the earthy goodness of black beans and the natural sweetness of tender sweet potatoes, all wrapped in warm corn tortillas and smothered in rich enchilada sauce. Perfect for a weeknight dinner or a gathering with friends, these enchiladas are not only easy to make but also incredibly delicious. Get ready to impress your taste buds and your guests—read on to discover how to create this culinary masterpiece!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 2 cups black beans, cooked
- 1 large sweet potato, peeled and diced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 8 corn tortillas
- 1 cup enchilada sauce
- 1 cup shredded cheese (optional)
- Fresh cilantro for garnish
Instructions
- Begin by preparing the sweet potato. Peel and dice the large sweet potato into small, even cubes to ensure they cook evenly.
- In a medium pot, bring water to a boil. Add the diced sweet potato and cook for about 10-15 minutes, or until tender. You can test tenderness by piercing a cube with a fork. Once cooked, drain and set aside.
- In a mixing bowl, combine the cooked black beans, cooked sweet potato, cumin, and chili powder. Stir well to ensure the spices are evenly distributed throughout the mixture.
- Preheat your oven to 375°F (190°C) while you prepare the enchiladas.
- To assemble the enchiladas, take a corn tortilla and place a generous amount of the black bean and sweet potato mixture in the center. If desired, add a sprinkle of shredded cheese on top of the filling.
- Carefully roll the tortilla around the filling, tucking in the sides as you go to create a neat enchilada. Place the rolled enchilada seam-side down in a greased baking dish. Repeat this process with the remaining tortillas and filling.
- Once all the enchiladas are in the baking dish, pour the enchilada sauce evenly over the top, ensuring all the enchiladas are well-covered.
- If using, sprinkle the remaining shredded cheese over the enchiladas for an extra cheesy topping.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove the enchiladas from the oven and let them cool for a few minutes. Garnish with fresh cilantro before serving.
- Serve warm, and enjoy your delicious Black Bean and Sweet Potato Enchiladas!
Tips
- Prep Ahead: To save time, you can peel and dice the sweet potato a day in advance. Store it in an airtight container in the fridge until you're ready to cook.
- Customize Your Filling: Feel free to add other ingredients to the filling, such as sautéed bell peppers, corn, or even some diced jalapeños for a spicy kick!
- Cheese Lovers Unite: If you're a cheese enthusiast, don’t hold back! Add cheese inside the enchiladas as well as on top for an extra gooey experience.
- Make It Vegan: To keep this dish vegan, simply omit the cheese or use a plant-based cheese alternative. The flavors will still be fantastic!
- Serve with a Twist: Elevate your enchiladas by serving them with a side of avocado slices or a refreshing salsa to add a burst of freshness.
- Leftover Magic: These enchiladas make great leftovers! Store them in the refrigerator and reheat for a quick and satisfying meal.
- Garnish for Flavor: Don’t forget the fresh cilantro! It adds a beautiful touch and enhances the overall flavor of the dish. Enjoy cooking and savor every bite of your homemade Black Bean and Sweet Potato Enchiladas!
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 10g
Saturated Fat: 3g
Cholesterol: 10mg
