Sweet Potato and Black Bean Enchiladas capture the essence of comfort food with a healthy twist. They're perfect for a cozy night in or for impressing guests with vibrant flavors and colors. This dish combines hearty ingredients into a satisfying meal that feels both indulgent and nourishing.
Sweet potatoes bring a natural sweetness and creamy texture, perfectly balancing the savory spices. Olive oil helps roast the sweet potatoes to tender perfection while adding a subtle richness. Salt and pepper enhance all the natural flavors. Black beans provide protein and a hearty texture, making the dish filling and satisfying. Cumin and smoked paprika add warmth and a hint of smokiness, elevating the flavor profile. For the base, corn tortillas are traditional and add a slight chewiness. Shredded cheese is optional but adds a creamy, melty finish. Cilantro offers freshness and a pop of color. Enchilada sauce ties everything together with its tangy and spicy notes. Lastly, onion and garlic are sautéed to add depth and aroma.
Serve these enchiladas with a simple green salad with avocado for a refreshing contrast. A side of Mexican rice or quinoa can also round out the meal. Consider topping with sliced avocado or a dollop of guacamole for added creaminess.
Start by preheating your oven to 400°F (200°C). This will ensure it's ready for those sweet potatoes. Next, place the peeled and diced sweet potatoes on a baking sheet. Drizzle them with olive oil and season with salt and pepper. Give them a good toss so they're coated evenly, and then pop them in the oven for about 25-30 minutes. You want them tender and slightly caramelized.
While the sweet potatoes roast, grab a large pan and heat it over medium. Add a little more olive oil if you like, and then toss in the diced onion and minced garlic. Sauté these until they're translucent and your kitchen smells amazing.
Add the drained and rinsed black beans, cumin, and smoked paprika to the pan. Stir everything together to coat the beans in the spices. Once the sweet potatoes are done, add them to the pan, too. Mix gently so you don't mash the sweet potatoes too much. Heat everything through, then take the pan off the heat.
Now, warm up those corn tortillas. You can do this in a dry skillet or microwave, just until they're pliable. It makes them easier to roll without cracking.
Spread a thin layer of enchilada sauce in the bottom of a 9x13 inch baking dish. This prevents sticking and infuses flavor from the bottom up. Divide the sweet potato and black bean mixture among the tortillas, roll them up snug, and place them seam side down in the dish.
Pour the remaining enchilada sauce over the top of your rolled tortillas. If you're using cheese, sprinkle it on now. Pop the dish in the oven and bake for about 20 minutes, or until the cheese is melted and bubbly.
Once out of the oven, finish with a sprinkle of chopped cilantro and a squeeze of lime juice for brightness. Serve with sour cream on the side if you like.
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