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Sweet Potato Black Bean Enchiladas are a delicious and nutritious twist on the traditional Mexican dish. This vibrant meal combines the earthy sweetness of roasted sweet potatoes with the hearty texture of black beans, creating a filling that’s not only satisfying but also packed with flavor. These enchiladas are perfect for a weeknight dinner or a festive gathering, and their colorful presentation will impress any guest.

Sweet Potato Black Bean Enchiladas

Discover the delightful flavors of Sweet Potato Black Bean Enchiladas with this easy recipe. Combining sweet potatoes and hearty black beans, these enchiladas are packed with nutrition and make for a comforting meal. Perfect for weeknight dinners or special gatherings, they can be adapted for various dietary needs. With vibrant spices and a colorful presentation, they’re sure to impress everyone at the table. Enjoy this delicious twist on a classic Mexican dish today!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

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

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

8 whole wheat or corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or Monterey Jack)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Sweet Potatoes: In a large pot, add the diced sweet potatoes and cover them with water. Bring to a boil and cook for about 10-12 minutes or until the sweet potatoes are tender. Drain and set aside.

      Prepare the Filling: In a large skillet, heat a splash of olive oil over medium heat. Sauté the diced red onion for about 3-4 minutes until translucent. Add minced garlic, cumin, smoked paprika, chili powder, salt, and pepper, and cook for another minute until fragrant.

        Combine Ingredients: In a large bowl, mix the cooked sweet potatoes, black beans, and corn. Pour in the sautéed onion mixture and stir until well combined.

          Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish. Take one tortilla, fill it generously with the sweet potato mixture, roll it up tightly, and place it seam-side down in the dish. Repeat with the remaining tortillas.

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

              Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 4 servings