Smoky sweet potato and black bean enchiladas are delicious and satisfying vegetarian dishes that combine the earthy sweetness of roasted sweet potato with the hearty texture of black beans, all wrapped in soft tortillas and smothered in smoky, flavorful enchilada sauce. The filling is seasoned with a blend of spices that add depth and warmth, while the enchilada sauce provides rich and tangy contrast. Topped with melted cheese and baked to perfection, these enchiladas make for a comforting and nutritious meal that¡¯s perfect for weeknight dinners or special gatherings with friends and family.
INGREDIENTS:
list of 2 items
? For the Filling:
list of 11 items nesting level 1
? 2 large sweet potatoes, peeled and diced
? 1 tablespoon olive oil
? 1 teaspoon smoked paprika
? 1/2 teaspoon ground cumin
? 1/2 teaspoon chili powder
? Salt and black pepper, to taste
? 1 can (15 ounces) black beans, drained and rinsed
? 1 small onion, finely chopped
? 2 cloves garlic, minced
? 1/2 cup corn kernels (fresh, frozen, or canned)
? 1/4 cup fresh cilantro, chopped (optional)
list end nesting level 1
? For the Enchiladas:
list of 6 items nesting level 1
? 8-10 corn or flour tortillas
? 2 cups enchilada sauce (store-bought or homemade)
? 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a blend)
? Sliced green onions, for garnish
? Sliced avocado or guacamole, for serving (optional)
? Sour cream, for serving (optional)
list end nesting level 1
list end
INSTRUCTIONS:
list of 6 items
1. Preheat the Oven:
list of 1 items nesting level 1
? Preheat your oven to 400¡ãF (200¡ãC). Line a baking sheet with parchment paper.
list end nesting level 1
2. Roast the Sweet Potatoes:
list of 3 items nesting level 1
? In a large bowl, toss the diced sweet potatoes with olive oil, smoked paprika, ground cumin, chili powder, salt, and black pepper until evenly coated.
? Spread the sweet potatoes in a single layer on the prepared baking sheet.
? Roast in the preheated oven for 25-30 minutes, or until tender and lightly caramelized. Remove from the oven and set aside.
list end nesting level 1
3. Prepare the Filling:
list of 3 items nesting level 1
? In a large skillet, saut¨¦ the chopped onion and garlic over medium heat until softened, about 3-4 minutes.
? Add the black beans and corn to the skillet, stirring to combine.
? Stir in the roasted sweet potatoes and chopped cilantro (if using). Cook for an additional 2-3 minutes to allow the flavors to meld. Remove from heat.
list end nesting level 1
4. Assemble the Enchiladas:
list of 4 items nesting level 1
? Reduce the oven temperature to 350¡ãF (175¡ãC).
? Spread a thin layer of enchilada sauce over the bottom of a 9¡Á13-inch baking dish.
? Warm the tortillas slightly to make them more pliable, then spoon a generous amount of the sweet potato and black bean filling onto each tortilla.
? Roll up the tortillas and place them seam-side down in the prepared baking dish.
list end nesting level 1
5. Top and Bake:
list of 3 items nesting level 1
? Pour the remaining enchilada sauce over the rolled tortillas, making sure they are evenly covered.
? Sprinkle the shredded cheese over the top.
? Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
list end nesting level 1
6. Serve:
list of 1 items nesting level 1
? Garnish the enchiladas with sliced green onions and serve with avocado, guacamole, and sour cream on the side, if desired.
list end nesting level 1
list end
Enjoy your smoky sweet potato and black bean enchiladas, a flavorful and hearty dish that¡¯s perfect for adding a touch of warmth and spice to any meal!
