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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 teaspoon cumin - 1 teaspoon chili powder - ½ teaspoon smoked paprika - Salt and pepper to taste - 8-10 corn tortillas - 2 cups enchilada sauce (homemade or store-bought) - 1 cup shredded cheese (cheddar or Monterey Jack) - Fresh cilantro, chopped (for garnish) - 1 avocado, sliced (for topping) Sweet potatoes bring a natural sweetness to the dish. I love using black beans for their protein and fiber. Corn kernels add a nice crunch. Cumin, chili powder, and smoked paprika enhance the flavor. You need corn tortillas to wrap the filling. Enchilada sauce is key for drenching the enchiladas. Cheese makes everything better, adding creaminess. Fresh cilantro and avocado are perfect toppings. - Alternative beans: You can swap black beans for pinto beans or chickpeas. - Different cheese options: Try queso fresco or vegan cheese for different flavors. - Lower-carb tortilla choices: Use lettuce wraps or cauliflower tortillas for a lighter option. These substitutions keep the dish adaptable. You can mix and match based on what you have. This way, you make enchiladas fit your taste and diet. For the full recipe, check the linked section. 1. Preheating the oven Start by preheating your oven to 375°F (190°C). This step is key for cooking the enchiladas evenly. 2. Cooking sweet potatoes In a medium pot, fill it with water and bring it to a boil. Add the peeled and diced sweet potatoes. Cook them for about 10 to 15 minutes or until they are soft. Drain the water and set the sweet potatoes aside. 3. Preparing the filling In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix everything gently to ensure the flavors blend well. 1. Warming tortillas Heat the corn tortillas in a skillet or microwave until they are soft and pliable. This makes it easier to roll them without breaking. 2. Filling and rolling enchiladas Take a warm tortilla and place a generous scoop of the sweet potato mixture in the center. Roll the tortilla tightly and place it seam-side down in a baking dish. Repeat this for each tortilla until the filling is gone. 3. Arranging in the baking dish Spread a thin layer of enchilada sauce at the bottom of the baking dish. Once all the rolled enchiladas are in place, pour the remaining enchilada sauce over the top. Sprinkle the shredded cheese evenly over the enchiladas. 1. Baking time and temperature Place the baking dish in the preheated oven. Bake for about 20 to 25 minutes. You want the cheese to be bubbly and golden. 2. Checking for doneness After baking, check to see if the cheese has melted and the edges are golden. Remove the dish from the oven and let it cool for a few minutes before serving. Enjoy the delicious flavors of your Sweet Potato Black Bean Enchiladas! For the full recipe, check the list above. To make a perfect enchilada sauce, start with a base of sautéed onions and garlic. Add canned tomatoes, spices, and broth for depth. Simmer it for at least 20 minutes to blend the flavors. You can also adjust the heat level by adding more chili powder or a pinch of cayenne. When rolling tortillas, make sure they are warm. This keeps them from cracking. Place your filling in the center, then fold the sides in first. Roll it tightly from the bottom to the top. This ensures the filling stays inside while baking. Sweet potato black bean enchiladas pair well with a fresh green salad. A side of rice or quinoa also complements them nicely. For garnishes, try sliced avocado, fresh cilantro, or a dollop of sour cream. These add a nice contrast and enhance the dish's flavors. Feel free to add more vegetables to the filling. Spinach, bell peppers, or zucchini work well. They add color and nutrition. If you like heat, toss in some diced jalapeños. They spice things up and give your enchiladas an exciting kick. {{image_2}} You can change the Sweet Potato Black Bean Enchiladas to fit your taste. Here are some fun ideas. You can use different beans to change the flavor and texture. - Pinto beans: They offer a creamy texture and a mild taste. - Refried beans: These add a rich, smooth consistency that blends well. If you want to boost the protein, try these options. - Grilled chicken: It adds a nice smoky flavor and pairs well with sweet potatoes. - Tofu or tempeh: These plant-based proteins absorb flavors well. They can make the dish heartier. You can also play with spices and cheese. - Adding different spices: Try oregano or paprika for a unique twist. - Experimenting with cheese types: Go for pepper jack for some heat or feta for a tangy kick. Feel free to mix and match these ideas to create your perfect enchiladas. For the complete dish, check the Full Recipe. To store your sweet potato black bean enchiladas, first let them cool down. Once cool, place them in an airtight container. This helps keep them fresh in the fridge. They can last for about 3 to 5 days. If you want to freeze them, wrap each enchilada tightly in plastic wrap. Then, place them in a freezer-safe bag. They can stay in the freezer for up to 3 months. When you want to eat them, just thaw overnight in the fridge. To reheat your enchiladas, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish. Pour a little enchilada sauce on top to keep them moist. Cover the dish with foil to keep the heat in. Bake for about 20 minutes or until warmed through. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your tasty leftovers! For the full recipe, check the earlier section. To make these enchiladas gluten-free, use gluten-free corn tortillas. Check the label to ensure they contain no gluten. Most brands offer great options that taste just as good. You can also create your own tortillas using corn flour and water. Yes, you can prepare these enchiladas ahead of time. Assemble them and place them in the fridge for up to 24 hours before baking. Just cover them with foil to keep them fresh. When you’re ready to eat, bake as directed in the Full Recipe. If you don’t have corn tortillas, you can try flour tortillas. They may be softer but will still work. Another option is to use cabbage leaves for a low-carb version. Just blanch the leaves to soften them before filling. The enchiladas are done when the cheese is bubbly and golden. You should also see the sauce slightly bubbling around the edges. If you insert a knife, it should come out hot. Yes, sweet potato puree can work as a substitute. Use about 1 cup of puree for every two sweet potatoes. It will make the filling creamier. Just mix it in with the black beans and spices until well combined. You now have the key to making delicious sweet potato black bean enchiladas. We covered essential ingredients, tips, and step-by-step instructions. You can even customize them to fit your taste. Remember to try different beans, cheeses, or spices to make the recipe your own. Whether serving for a meal or storing leftovers, these enchiladas are versatile and tasty. Enjoy your cooking journey and share your creations with friends and family. Happy cooking!

Sweet Potato Black Bean Enchiladas

Satisfy your cravings with these delicious Sweet Potato Black Bean Enchiladas! Packed with flavor and nutrients, this easy recipe combines tender sweet potatoes, hearty black beans, and corn, all wrapped in warm tortillas and topped with creamy cheese. Perfect for a weeknight dinner or meal prep, these enchiladas are sure to impress. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

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

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

8-10 corn tortillas

2 cups enchilada sauce (homemade or store-bought)

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, chopped (for garnish)

1 avocado, sliced (for topping)

Instructions
 

Preheat your oven to 375°F (190°C).

    In a medium pot, bring water to a boil and add the diced sweet potatoes. Cook for about 10-15 minutes or until tender. Drain and set aside.

      In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mix gently to combine all ingredients.

        Warm the corn tortillas in a skillet or microwave until pliable.

          Spread a thin layer of enchilada sauce at the bottom of a baking dish.

            Assemble the enchiladas by placing a generous scoop of the sweet potato mixture in each tortilla. Roll them tightly and place seam-side down in the baking dish.

              Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with the shredded cheese.

                Bake in the preheated oven for about 20-25 minutes or until the cheese is bubbly and golden.

                  Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and avocado slices before serving.

                    Prep Time: 15 minutes | Total Time: 40 minutes | Servings: 4