Sweet Potato Black Bean Enchiladas
A delightful twist on classic enchiladas, this Sweet Potato Black Bean Enchiladas recipe combines the earthy sweetness of roasted sweet potatoes with the hearty texture of black beans, all wrapped in a warm corn tortilla and smothered in a tangy enchilada sauce. Perfect for vegetarian enthusiasts and Mexican cuisine lovers.
Prep time: 15 minutesCook time: 40 minutesServes: 4
Ingredients
2 medium sweet potatoes (peeled and cubed)
1 tablespoon olive oil
1 teaspoon ground cumin
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper
1 (15-ounce) can black beans (rinsed and drained)
8 corn tortillas
1 1/2 cups enchilada sauce
1 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1/4 cup sliced green onions
Instructions
1. Preheat oven to 400°F (204°C).
2. Toss sweet potatoes with olive oil, cumin, smoked paprika, salt, and pepper.
3. Spread on a baking sheet and roast for 25 minutes, turning once.
4. In a large bowl, combine roasted sweet potatoes and black beans.
5. Warm tortillas in the oven for 5 minutes to make them pliable.
6. Spread 1/2 cup of enchilada sauce on the bottom of a baking dish.
7. Spoon sweet potato and bean mixture onto each tortilla, roll up, and place seam-side down in the dish.
8. Pour remaining enchilada sauce over the top and sprinkle with cheese.
9. Bake for 20 minutes or until cheese is bubbly.
10. Garnish with cilantro and green onions before serving.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
Reheat in the oven at 350°F (175°C) for 15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
