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Sweet Potato and Black Bean Enchiladas are a vibrant and flavorful dish that has captured the hearts and taste buds of many. Bursting with nutrients and rich in flavor, this recipe is not only a wholesome meal but also a celebration of plant-based eating. With the growing popularity of vegetarian and vegan diets, this dish stands out as a satisfying alternative for those looking to enjoy a hearty meal without sacrificing taste.

Sweet Potato and Black Bean Enchiladas

Discover the vibrant and delicious world of Sweet Potato and Black Bean Enchiladas! This nutritious plant-based dish combines the natural sweetness of sweet potatoes with the hearty richness of black beans, creating a meal that satisfies everyone, from vegetarians to meat lovers. Perfect for family dinners or meal prep, these enchiladas are bursting with flavor and nutrition. Learn how to make them and explore endless variations to fit your taste and dietary preferences!
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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 red bell pepper, diced

1 small yellow onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika

Salt and pepper to taste

8-10 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey Jack, or a dairy-free alternative)

Fresh cilantro, chopped (for garnish)

Avocado slices (for serving, optional)

Instructions
 

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

    Cook the Sweet Potatoes: In a medium pot, bring water to a boil. Add the diced sweet potatoes and cook until fork-tender, about 10-12 minutes. Drain and set aside.

      Sauté the Vegetables: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the onion and red bell pepper, sautéing until soft, around 5 minutes. Add the garlic, cumin, chili powder, smoked paprika, and season with salt and pepper. Cook for another 1-2 minutes until fragrant.

        Combine Filling Ingredients: In a large bowl, combine the cooked sweet potatoes, black beans, corn, and sautéed vegetables. Mix well and taste for seasoning. Adjust as needed.

          Assemble the Enchiladas: Spread about 1/2 cup of enchilada sauce on the bottom of a 9x13-inch baking dish. Warm the corn tortillas in a dry skillet or microwave to make them pliable. Spoon about 1/4 cup of the sweet potato mixture onto each tortilla, roll them up tightly, and place seam-side down in the baking dish. Repeat until all filling is used.

            Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle shredded cheese evenly on top.

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

                Garnish and Serve: Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with avocado slices if desired. Enjoy!

                  Prep Time, Total Time, Servings: 20 min | 50 min | 4-6 servings