Black bean and sweet potato enchiladas are a delicious and satisfying vegetarian dish that’s packed with flavor and nutrients. Here’s how to make these enchiladas:
Ingredients:
For the Enchilada Filling:
- 2 large sweet potatoes, peeled and diced into small cubes
- 1 can (15 ounces) black beans, drained and rinsed
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and black pepper to taste
- 1 tablespoon olive oil
For the Enchilada Sauce:
- 1 can (15 ounces) tomato sauce
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and black pepper to taste
For Assembling:
- 8 large flour tortillas
- 2 cups shredded Mexican cheese blend or cheddar cheese
- Chopped fresh cilantro and sliced green onions for garnish (optional)
- Sour cream or Greek yogurt for serving (optional)
Instructions:
Roast the Sweet Potatoes:
- Preheat your oven to 375°F (190°C).
- Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, and sprinkle with cumin, chili powder, minced garlic, salt, and black pepper. Toss to coat the sweet potatoes evenly.
- Roast the sweet potatoes in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Stir them once or twice during roasting for even cooking.
Prepare the Enchilada Sauce:
- In a small saucepan, combine the tomato sauce, chili powder, ground cumin, garlic powder, onion powder, salt, and black pepper. Heat the sauce over low heat, stirring occasionally, until it’s warmed through. Set aside.
Prepare the Enchilada Filling:
- In a large skillet, heat a bit of olive oil over medium heat. Add the chopped red onion and sauté for about 3-4 minutes, or until it becomes translucent.
- Add the roasted sweet potatoes and black beans to the skillet. Stir well to combine and cook for an additional 2-3 minutes. Adjust the seasoning with salt and black pepper if needed. Remove from heat.
Assemble the Enchiladas:
- Preheat your oven to 350°F (175°C).
- Pour a small amount of enchilada sauce into the bottom of a 9×13-inch baking dish and spread it evenly.
- To assemble each enchilada, spoon a portion of the sweet potato and black bean mixture onto a flour tortilla. Sprinkle with a bit of shredded cheese and roll it up tightly. Place it seam side down in the baking dish. Repeat this process with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the rolled enchiladas, spreading it evenly.
- Sprinkle the remaining shredded cheese over the top of the enchiladas.
- Cover the baking dish with aluminum foil and bake in the preheated oven for about 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Serve:
- Remove the foil from the baking dish, and if desired, broil the enchiladas for an additional 2-3 minutes until the cheese on top is golden and slightly crispy.
- Garnish with chopped cilantro and sliced green onions, if you like.
- Serve the black bean and sweet potato enchiladas hot with sour cream or Greek yogurt on the side, if desired.
These enchiladas are a flavorful and nutritious meal that’s perfect for a family dinner or a special occasion. The combination of sweet potatoes, black beans, and the homemade enchilada sauce creates a delicious and satisfying dish.