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Enchiladas are a beloved staple in Mexican cuisine, known for their versatility and rich flavors. Our Sweet Potato & Black Bean Enchiladas Delight offers a delicious twist on the traditional dish, combining the natural sweetness of sweet potatoes with the hearty goodness of black beans. This recipe is not only satisfying to the palate but also packed with nutritional benefits, making it a perfect choice for a comforting meal that you can feel good about.

Sweet Potato Black Bean Enchiladas

Discover the deliciousness of Sweet Potato & Black Bean Enchiladas Delight! This nutritious twist on a classic Mexican dish combines sweet potatoes' natural sweetness with hearty black beans for a satisfying and flavorful meal. Packed with fiber, vitamins, and protein, these enchiladas are perfect for vegetarians, vegans, or anyone looking to enjoy a wholesome dinner. Easy to customize and sure to impress, this recipe is a must-try for your next gathering!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into bite-sized pieces

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

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

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/4 teaspoon salt (adjust to taste)

1/4 teaspoon black pepper

1 cup shredded cheese (choose either cheddar or a Mexican blend)

8 corn or flour tortillas

2 cups enchilada sauce (your choice of store-bought or homemade)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving alongside)

Instructions
 

Begin by preheating your oven to 375°F (190°C).

    In a medium pot, fill with water and bring it to a rolling boil. Once boiling, carefully add the diced sweet potatoes. Allow them to cook for approximately 10 minutes, or until they are fork-tender. After cooking, drain the sweet potatoes and set them aside.

      While the sweet potatoes are cooking, heat a large skillet over medium heat and add a splash of olive oil. Once the oil is hot, add the chopped onion and sauté for about 5 minutes, or until the onions become soft and translucent. Next, add the minced garlic and sauté for an additional minute, until it becomes fragrant.

        To the skillet, add the drained sweet potatoes, black beans, corn, ground cumin, smoked paprika, chili powder, salt, and black pepper. Stir gently to combine all the ingredients, heating through for about 3-4 minutes until everything is warmed. Once heated, remove the skillet from the heat.

          In a 9x13 inch baking dish, pour in 1/2 cup of the enchilada sauce, spreading it evenly over the bottom.

            To assemble the enchiladas, take one tortilla and spoon approximately 1/4 cup of the sweet potato mixture onto its center. Top with about 1 tablespoon of shredded cheese. Carefully roll the tortilla around the filling, placing it seam-side down in the prepared baking dish. Repeat this process with the remaining tortillas and filling.

              After all the enchiladas are rolled and nestled in the baking dish, pour the remaining enchilada sauce over the top, ensuring that all enchiladas are fully covered. Finish by sprinkling any leftover cheese atop the sauce.

                Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. After that time, carefully remove the foil and continue baking for an additional 10-15 minutes until the cheese is melted and bubbling.

                  Once baked, remove from the oven and allow to cool for a few minutes. Before serving, garnish with freshly chopped cilantro and serve with lime wedges on the side for added zest.

                    Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4-6

                      - Presentation Tips: Arrange the enchiladas on a large platter, drizzling extra enchilada sauce over the top, and garnishing with lime wedges and a sprinkle of fresh cilantro for a vibrant, appetizing look.