Sweet Potato Black Bean Enchiladas are the perfect blend of comfort and nutrition, bringing a vibrant twist to the classic enchilada. Packed with roasted sweet potatoes and hearty black beans, this dish is both filling and flavorful, making it an ideal choice for a cozy weeknight dinner.
Starting with sweet potatoes, these gems are the heart of the recipe, providing natural sweetness and a creamy texture once roasted. Tossing them in olive oil helps achieve that perfect roast while the ground cumin and smoked paprika add depth and a slight earthiness. A touch of salt and black pepper enhances all these flavors.
Black beans are the protein powerhouse here, adding substance and a delightful bite. Corn tortillas are the perfect vehicle, offering a slightly nutty flavor and a soft wrap for the filling. The enchilada sauce ties everything together with its tangy and slightly spicy kick. Monterey Jack cheese not only melts beautifully but also introduces a mild creaminess to the dish. Finally, cilantro and green onions are the fresh, zesty garnishes that bring everything to life.
These enchiladas pair beautifully with a simple side salad of mixed greens, avocado, and lime vinaigrette. For a heartier meal, consider serving with a side of Mexican rice or a dollop of sour cream and guacamole.
First, preheat your oven to 400°F (204°C). While the oven heats up, peel and cube two medium sweet potatoes. Toss these cubes in a bowl with a tablespoon of olive oil, a teaspoon each of ground cumin and smoked paprika, and half a teaspoon each of salt and black pepper. Spread the spiced sweet potatoes evenly on a baking sheet. Pop them into the oven for about 25 minutes, giving them a turn halfway through, until they're tender and slightly caramelized.
While the sweet potatoes roast, rinse and drain a can of black beans. Once the sweet potatoes are ready, combine them with the black beans in a large bowl. You now have your tasty filling ready!
Next, place your corn tortillas in the oven for about 5 minutes to warm them up. This makes them more pliable and easier to roll without tearing. In the meantime, spread half a cup of enchilada sauce over the bottom of your baking dish.
Spoon a generous amount of the sweet potato and black bean mixture onto each warm tortilla. Roll them up snugly and lay each one seam-side down in the prepared baking dish. Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they're well covered. Sprinkle the shredded Monterey Jack cheese over everything.
Bake your enchiladas for 20 minutes or until the cheese is bubbly and lightly golden. For the final touch, garnish with freshly chopped cilantro and sliced green onions right before serving.
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