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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 ground cumin - 1 teaspoon smoked paprika - ½ teaspoon chili powder - Salt and freshly ground black pepper to taste - 1 cup shredded cheddar cheese (use vegan cheese if needed) - 8 large tortillas (corn or flour) - 1 cup enchilada sauce (ready-made or homemade) - 2 tablespoons olive oil - Fresh cilantro and avocado slices for garnish Sweet potatoes bring a soft, sweet taste. Black beans add protein and fiber. Corn gives a nice crunch. You can swap sweet potatoes for regular potatoes or use quinoa instead of black beans. If you prefer a spicier kick, add jalapeños or a dash of hot sauce to the filling. Enjoy the tasty mix of flavors in every bite! For the full recipe, check out the details above. To start, you need to cook the sweet potatoes. Boil water in a pot. Add the diced sweet potatoes and cook for about 10 minutes. They should be soft enough to mash. Drain the sweet potatoes and mash them with a fork. Leave some chunks for texture. Next, mix the filling ingredients. In a large bowl, combine the mashed sweet potatoes, rinsed black beans, and corn. Add ground cumin, smoked paprika, chili powder, and some salt and pepper. Stir everything well until mixed. This blend creates a tasty filling. Now, let’s assemble the enchiladas. Spread half a cup of enchilada sauce in the bottom of a 9x13 inch baking dish. This helps the enchiladas not stick. Take a tortilla and put about a quarter cup of the sweet potato mixture down the center. Add a sprinkle of shredded cheese on top of the filling. Roll up the tortilla tightly and place it seam-side down in the dish. Repeat this with the remaining tortillas and filling until your dish is full. For baking, cover the dish with aluminum foil to keep moisture in. Bake in your preheated oven at 375°F for 20 minutes. After this, remove the foil and bake for another 10 minutes until the cheese is bubbly and golden. For the best cheese melt, ensure that the cheese evenly covers the sauce. This creates that delicious, gooey texture we all love. Enjoy the aroma as your enchiladas bake! You can easily make these enchiladas vegan by using plant-based cheese. For gluten-free options, use corn tortillas instead of flour. Try adding toppings like sour cream, sliced jalapeños, or diced tomatoes. Fresh lime juice can add a nice zing! To cook sweet potatoes, peel and dice them first. Boil them until fork-tender, about ten minutes. When rolling tortillas, warm them slightly. This helps prevent breaking. If you find them too stiff, a quick zap in the microwave can help. Serve these enchiladas with a fresh salad or a side of Mexican rice. A simple corn salad adds crunch and freshness. For drinks, pair them with a citrusy lemonade or a light beer. These beverages balance the flavors perfectly. {{image_4}} You can switch out black beans for pinto beans or kidney beans. Chickpeas also work well for a different twist. Quinoa or brown rice can add fiber and texture to your enchiladas too. For veggies, consider adding bell peppers, spinach, or zucchini. These will not only boost nutrition but also add color and flavor. Making your own enchilada sauce is easy and rewarding. Combine 1 can of tomatoes, 2 tablespoons of chili powder, and garlic powder to taste. Simmer for about 15 minutes to develop flavors. For a spicy kick, add jalapeños or hot sauce. For a smoky flavor, try adding chipotle peppers or smoked paprika. You can serve enchiladas rolled or stacked. Stacking them gives a fun layered look and makes it easier to share. For a family-style meal, use a large platter, and drizzle extra sauce on top. Garnish with fresh cilantro and avocado slices for a beautiful presentation. These details make your meal look as good as it tastes. To keep your enchiladas fresh, let them cool first. Then, wrap them tightly in plastic wrap. Place them in an airtight container or a resealable bag. This helps keep moisture in and prevents freezer burn. You can store them in the fridge for up to four days. If you want to keep them longer, freeze them for up to three months. For reheating, preheat your oven to 350°F (175°C). Place the enchiladas in a baking dish and cover them with foil. Bake for about 20 minutes. This method helps keep the enchiladas moist. If you prefer, you can also microwave them. Just cover the plate with a damp paper towel to keep them from drying out. In the fridge, enchiladas last about four days. In the freezer, they can last up to three months. Always check for signs of spoilage before eating. If the enchiladas smell off or show mold, throw them away. Also, if the texture seems too mushy or dry, they may not be good anymore. Keeping an eye on these signs helps ensure your meals are fresh and tasty. You can use other beans like pinto or kidney beans. Lentils also work well. If you want more protein, try shredded chicken or tofu. Each option gives a unique taste and texture. Choose what you like best! Yes, you can prep these enchiladas ahead of time. Assemble them and cover tightly. Store in the fridge for up to two days. For longer storage, freeze them before baking. Just thaw overnight in the fridge before baking. This makes meal prep easy! To add heat, use spicy chili powder or diced jalapeños in the filling. You can also drizzle hot sauce on top before serving. Another option is to add cayenne pepper to the enchilada sauce. Adjust the spice level to fit your taste! In this blog post, we explored a tasty sweet potato and black bean enchilada recipe. You learned about the key ingredients and their amounts. I provided step-by-step instructions for filling and baking. You also discovered tips for making custom variations and pairing ideas. Finally, I shared storage know-how and answered common questions. Creating these enchiladas brings joy and flavor to your table. I hope you enjoy making them as much as I do!

17. Sweet Potato and Black Bean Enchiladas

Delicious Sweet Potato & Black Bean Enchiladas are the perfect mix of flavor and nutrition! With a combination of creamy sweet potatoes, hearty black beans, and spices wrapped in warm tortillas, this easy recipe is a must-try for a weeknight dinner. Get inspired to cook healthier meals by exploring our step-by-step guide to make these mouthwatering enchiladas today! Click through for the full recipe and start cooking!
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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 (you can use fresh, frozen, or canned)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and freshly ground black pepper to taste

1 cup shredded cheddar cheese (feel free to substitute with a vegan cheese alternative)

8 large tortillas (choose between corn or flour based on preference)

1 cup enchilada sauce (ready-made or homemade)

2 tablespoons olive oil

Fresh cilantro and avocado slices for garnishing

Instructions
 

Preheat the oven: Set your oven temperature to 375°F (190°C). This will ensure a hot environment for baking the enchiladas.

    Prepare the filling: In a medium pot, bring enough water to a boil to cover the diced sweet potatoes. Carefully add the diced sweet potatoes and cook for about 10 minutes, or until they are fork-tender. Once cooked, drain the sweet potatoes and use a fork to mash them slightly, leaving some chunks for added texture.

      Mix the filling: In a large mixing bowl, combine the slightly mashed sweet potatoes, rinsed black beans, corn, ground cumin, smoked paprika, chili powder, and season with salt and pepper. Mix everything well until fully combined, ensuring even distribution of flavors.

        Assemble the enchiladas: Start by spreading ½ cup of the enchilada sauce evenly on the bottom of a 9x13 inch baking dish. This will help prevent the enchiladas from sticking.

          Fill the tortillas: On a clean flat surface, take a tortilla and place about ¼ cup of the sweet potato and black bean mixture down the center. Add a sprinkle of shredded cheese on top of the filling. Carefully roll the tortilla tightly around the mixture and place it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling until the dish is filled.

            Top with sauce and cheese: Once you have assembled all the enchiladas, pour the remaining enchilada sauce generously over the top. Then, sprinkle any remaining cheese evenly over the sauce for that gooey, melty goodness.

              Bake to perfection: Cover the baking dish with aluminum foil to trap moisture and bake in the preheated oven for 20 minutes. After the initial baking time, remove the foil and continue baking for an additional 10 minutes, or until the cheese is bubbly and lightly golden.

                Garnish and serve: Allow the enchiladas to cool for about 5 minutes before slicing into them. Serve warm, garnished with fresh cilantro leaves and slices of avocado for a refreshing touch.

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