why make this recipe

Black Bean Sweet Potato Enchiladas are a delicious and nutritious meal. They are packed with protein, fiber, and vitamins, making them a great option for health-conscious eaters. This dish is easy to prepare and perfect for both weeknight dinners and special occasions. The combination of sweet potatoes and black beans creates a satisfying and flavorful filling, while the enchilada sauce adds a zesty kick. Plus, they can be made ahead of time and stored for later, making them convenient for busy days.

how to make Black Bean Sweet Potato Enchiladas

Ingredients :

2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 cup corn kernels (fresh or frozen)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon cumin
1 teaspoon chili powder
8-10 corn tortillas
2 cups enchilada sauce
1 cup shredded cheese (cheddar or pepper jack)
Salt and pepper to taste
Fresh cilantro for garnish (optional)

Directions :

Preheat the oven to 375°F (190°C).
In a large skillet, sauté the diced onion and garlic until translucent.
Add the sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper. Cook until the sweet potatoes are tender.
Warm the tortillas in a pan or microwave until pliable.
Spoon the filling into each tortilla, roll them up, and place them seam-side down in a baking dish.
Pour the enchilada sauce over the rolled tortillas and sprinkle with cheese.
Bake for 25-30 minutes until the cheese is bubbly and golden.
Garnish with fresh cilantro before serving.

how to serve Black Bean Sweet Potato Enchiladas

Serve the enchiladas hot from the oven for the best taste. You can serve them with sides like avocado slices, sour cream, or a simple salad. Fresh cilantro makes a great garnish and adds a nice touch. Enjoy them as a main dish or share them with friends and family!

how to store Black Bean Sweet Potato Enchiladas

If you have leftovers, store them in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Just make sure they are completely cooled before placing them in freezer-safe containers. They can last in the freezer for up to 2-3 months. When you’re ready to eat, reheat in the oven or microwave until warmed through.

tips to make Black Bean Sweet Potato Enchiladas

Make sure to cook the sweet potatoes thoroughly so they are soft and easy to wrap.
Use different types of cheese for variety, such as Monterey Jack or mozzarella.
For extra flavor, consider adding some lime juice to the filling mix.
If you like it spicy, add some jalapeños to the filling or use a spicier salsa.

variation

You can customize the filling by adding other vegetables like spinach or bell peppers. For a meat option, shredded chicken or beef can be mixed in. Additionally, you might swap out the black beans for pinto beans based on your preference.

FAQs

1. Can I make these enchiladas vegan?

Yes! Simply omit the cheese or use a vegan cheese substitute, and ensure the enchilada sauce is vegan-friendly.

2. How can I make the enchiladas spicier?

You can add jalapeños or hot sauce to the filling or choose a spicy enchilada sauce to give it an extra kick.

3. Can I prepare these enchiladas ahead of time?

Absolutely! You can prepare the enchiladas and store them in the fridge before baking. Just cover them tightly with plastic wrap or aluminum foil. When you’re ready, bake them as directed.