Healthy and delicious black bean and sweet potato enchiladas

These black bean and sweet potato enchiladas are a healthy and delicious twist on traditional enchiladas. Packed with protein, fiber, and vitamins, they are a perfect vegetarian option for a family dinner or a gathering with friends. The combination of black beans, sweet potatoes, and flavorful spices creates a tasty and satisfying meal that everyone will love. Give it a try!

Ingredients

• 2 large sweet potatoes
• 1 can black beans, drained and rinsed
• 1 onion, diced
• 2 cloves of garlic, minced
• 1 bell pepper, diced
• 1 jalapeno pepper, finely chopped (optional)
• 1 cup frozen corn kernels
• 1 tablespoon olive oil
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8-10 small flour tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheese (such as cheddar or Monterey Jack)
• 1/4 cup fresh cilantro, chopped (for garnish)

Directions

1. Preheat the oven to 375°F (190°C).
2. Pierce the sweet potatoes with a fork and microwave them on high for 5-7 minutes, until they are fork-tender. Allow them to cool slightly, then peel and dice them into small cubes.
3. In a large skillet, heat the olive oil over medium heat. Add the diced onion, minced garlic, bell pepper, and jalapeno pepper (if using). Sauté until the vegetables are softened and the onions are translucent.
4. Add the diced sweet potatoes, black beans, corn kernels, chili powder, cumin, paprika, salt, and black pepper to the skillet. Stir well to combine and cook for an additional 2-3 minutes, until the flavors are well incorporated.
5. Pour 1/2 cup of enchilada sauce into the bottom of a 9x13-inch baking dish.
6. Place a spoonful of the sweet potato and black bean mixture onto each flour tortilla, then roll it up tightly and place it seam-side down in the baking dish. Repeat until all the filling is used.
7. Pour the remaining enchilada sauce over the rolled tortillas, spreading it evenly to cover them completely.
8. Sprinkle the shredded cheese over the top of the enchiladas.
9. Cover the baking dish with aluminum foil and bake it in the preheated oven for 25-30 minutes, until the cheese is melted and bubbly.
10. Remove the foil and bake for an additional 5 minutes, until the cheese is golden and slightly crispy.
11. Garnish the enchiladas with fresh cilantro before serving.
12. Serve the black bean and sweet potato enchiladas warm, with additional toppings such as sour cream, salsa, or guacamole if desired.

Interesting Facts