Hearty Vegetarian Sweet Potato and Black Bean Enchiladas

These enchiladas are the perfect combination of savory and sweet, offering a delightful twist on a classic dish. Filled with creamy sweet potatoes and protein-packed black beans, they’re sure to satisfy even the heartiest of appetites. Whether you’re a seasoned chef or a kitchen novice, this recipe will become a staple in your home.

Imagine cozy nights spent around the dinner table, sharing laughter and delicious food. These enchiladas not only bring flavor but also provide a colorful presentation that’s sure to impress your family and friends. Plus, they’re easy to prepare and can be made ahead of time for those busy weeknights.

With a rich and slightly spicy sauce paired with the sweetness of the potatoes, each bite is a burst of flavor that’s comforting and satisfying. Serve them with a dollop of sour cream or avocado for a refreshing finish.

Delicious Vegetarian Sweet Potato and Black Bean Enchiladas

These enchiladas are a delightful blend of roasted sweet potatoes, black beans, and spices wrapped in soft corn tortillas, all topped with a zesty enchilada sauce and melted cheese. The combination of flavors makes this dish both hearty and satisfying, perfect for any night of the week.

Ingredients

• 2 large sweet potatoes, peeled and diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels (fresh or frozen)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• Salt and pepper to taste
• 8 corn tortillas
• 2 cups enchilada sauce (store-bought or homemade)
• 1 cup shredded cheese (cheddar or Monterey Jack)
• Fresh cilantro for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Roast in the oven for 25-30 minutes or until tender.
2. In a mixing bowl, combine the roasted sweet potatoes, black beans, and corn.
3. If using corn tortillas, warm them slightly in the microwave to make them pliable. Fill each tortilla with the sweet potato mixture, roll them up, and place seam-side down in a baking dish.
4. Pour the enchilada sauce over the filled tortillas and sprinkle with cheese.
5. Bake in the oven for 20-25 minutes, until the cheese is melted and bubbly. Garnish with fresh cilantro before serving.

Cook and Prep Times

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes

Nutrition Information

• Servings: 4 servings
• Calories: 420kcal
• Fat: 15g
• Protein: 18g
• Carbohydrates: 60g