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Sweet Potato & Black Bean Enchiladas are a delightful dish that combines the vibrant flavors of Mexican cuisine with the wholesome goodness of nutritious ingredients. This recipe offers a delicious plant-based option that appeals to vegetarians and anyone looking to incorporate healthier meals into their diet. The combination of sweet potatoes and black beans creates a satisfying filling that is both hearty and nutritious, making these enchiladas a perfect choice for a family dinner or meal prep for the week ahead.

Sweet Potato Black Bean Enchiladas

Discover the deliciousness of Sweet Potato & Black Bean Enchiladas with this easy recipe! This healthy dish blends the natural sweetness of sweet potatoes with protein-packed black beans, creating a satisfying filling perfect for family dinners or meal prep. Packed with nutrients and customizable for various diets, these enchiladas are a flavorful and nutritious choice that everyone will love. Try making them tonight for a wholesome, plant-based meal that delights the senses!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1/2-inch cubes

1 can (15 oz) black beans, thoroughly drained and rinsed

1 cup corn kernels (can be fresh, frozen, or canned)

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/4 tsp cayenne pepper (optional for added heat)

Salt and black pepper, to taste

8-10 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey jack, or a blend)

Fresh cilantro, chopped, for garnish

1 avocado, sliced for serving (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it's ready for baking.

    Cook the Sweet Potatoes: Fill a medium-sized pot with salted water and bring it to a boil. Once boiling, carefully add the diced sweet potatoes and cook for approximately 10-12 minutes, or until they are fork-tender. Drain the sweet potatoes and set them aside to cool slightly.

      Mix the Filling: In a large mixing bowl, combine the cooled sweet potatoes, black beans, corn kernels, cumin, smoked paprika, chili powder, cayenne (if you like it spicy), and season with salt and black pepper. Stir the mixture gently until all ingredients are well incorporated, taking care not to mash the sweet potatoes too much.

        Prepare the Tortillas: Heat a skillet over medium heat. Warm each tortilla in the skillet for about 30 seconds on each side until they're soft and pliable. This helps prevent the tortillas from cracking when you roll them.

          Fill the Tortillas: Spread approximately 1/2 cup of enchilada sauce evenly on the bottom of a 9x13-inch baking dish. Take a tortilla, spoon a portion of the sweet potato mixture in the center, sprinkle a small amount of cheese on top, and then roll it up tightly, placing it seam-side down in the baking dish. Repeat this process with the remaining tortillas and filling.

            Top with Sauce and Cheese: Once all enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top, ensuring each enchilada is well-coated. Sprinkle the remaining shredded cheese evenly over the sauce.

              Bake: Cover the baking dish with aluminum foil and place it in your preheated oven. Bake for 20 minutes. After this time, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.

                Serve: Remove the enchiladas from the oven and allow them to cool for a few minutes. Garnish generously with chopped fresh cilantro. Serve with slices of avocado and a dollop of sour cream or Greek yogurt if desired.

                  Prep Time, Total Time, Servings: 20 mins | 50 mins | Serves 4-6

                    Enjoy the delightful blend of flavors in every bite of these hearty enchiladas!