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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 red bell pepper, diced - 1 small onion, finely chopped - 2 cloves garlic, minced - 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 dairy-free alternative) - Fresh cilantro for garnish Gather these ingredients for your savory sweet potato and black bean enchiladas. Each item plays a key role in making this dish tasty and filling. The sweet potatoes add a creamy texture, while the black beans provide protein. Corn adds sweetness, and the spices give your enchiladas a warm kick. When you choose your enchilada sauce, consider making it at home for extra flavor. You can find the full recipe in the recipe section. - Preheat oven to 375°F (190°C). - Cook sweet potatoes until tender. Start by peeling and dicing two medium sweet potatoes. Place them in a pot and cover with water. Bring the water to a boil. Cook the sweet potatoes for about 10-12 minutes. You want them tender but not mushy. Drain them and mash lightly in a bowl. - Sauté onion, garlic, and red bell pepper. Next, heat a skillet over medium heat. Add a little olive oil and toss in one small onion, finely chopped. Stir in two cloves of minced garlic and one diced red bell pepper. Cook for around 5-7 minutes. The veggies should soften and become fragrant. - Stir in black beans, corn, spices, and mix with sweet potatoes. Now, grab a can of black beans (15 oz), drain, and rinse them. Add these beans to the skillet along with one cup of corn kernels, cumin, chili powder, salt, and pepper. Stir this mixture for about 3-4 minutes. Then, combine this with your mashed sweet potatoes. Mix well until everything is blended. - Prepare tortillas and fill them with the mixture. Warm up eight corn tortillas in a skillet or microwave. This step makes them easier to roll. Spread a thin layer of enchilada sauce at the bottom of a baking dish. Take a tortilla, spoon about ⅓ cup of the filling onto it, and roll it up. Place it seam-side down in the dish. Repeat this until all tortillas are filled. - Pour sauce over enchiladas and bake covered, then uncovered. Once all enchiladas are in the dish, pour the remaining sauce over them. Sprinkle one cup of shredded cheese on top. Cover the dish with foil and bake for 20 minutes. After that, remove the foil and bake for another 10-15 minutes. The cheese should melt and bubble. For more details, be sure to check the Full Recipe. To boost the flavor of your enchiladas, add lime juice or hot sauce to the filling. Lime juice brings a bright taste that pairs well with sweet potatoes. Hot sauce adds heat and depth. You can adjust the amount based on your taste. This small change makes a big difference. Warming your tortillas is key to avoiding breaks. Place them in a skillet for a few seconds on each side. You can also microwave them for about 20 seconds. Soft tortillas make rolling easier and keep your enchiladas intact. No one wants a broken enchilada! For a colorful and tasty presentation, serve with avocado slices. Extra enchilada sauce on top adds moisture and flavor. A side salad brings freshness and crunch. These simple touches make your meal look and taste amazing. Enjoy your delicious meal! For the full recipe, check out the Sweet Potato and Black Bean Enchiladas. {{image_2}} You can boost the protein in your sweet potato and black bean enchiladas. Add extra beans like pinto beans for a hearty mix. Quinoa is also a great choice. It cooks fast and gives a nice texture. Mixing these options adds flavor and nutrition. You can enjoy a filling meal that keeps you satisfied longer. If you want a vegan or dairy-free dish, you have easy choices. You can use dairy-free cheese for a creamy touch. If you want, leave the cheese out completely. The enchiladas stay tasty without it. You can still enjoy a great meal that fits your diet. For a gluten-free version, swap corn tortillas with gluten-free tortillas. Many brands offer tasty gluten-free options. This change keeps your enchiladas safe for those with gluten sensitivities. You won't lose flavor or texture with this small switch. Enjoy your meal without worry. For the full recipe, check out the Sweet Potato and Black Bean Enchiladas recipe. To store leftovers in the fridge, let the enchiladas cool first. Place them in an airtight container. They can last for up to 3 days. If you want to keep them fresh, cover the dish tightly with plastic wrap or foil before refrigerating. This helps prevent drying out or absorbing other smells. To freeze enchiladas, make sure they are completely cool. Use a freezer-safe container or wrap them in plastic wrap. You can also use foil for extra protection. Write the date on the package. Frozen enchiladas can last for up to 3 months. When ready to eat, thaw them in the fridge overnight before reheating. To reheat enchiladas without drying them out, preheat your oven to 350°F (175°C). Place them in a baking dish and cover with foil. This keeps moisture in while they heat up. Bake for about 20 minutes, or until warm. If you want a crispy top, remove the foil for the last 5 minutes. Enjoy your delicious meal! These enchiladas will stay fresh in your fridge for about 3 to 5 days. Store them in an airtight container. Always check for signs of spoilage, like off smells or mold. If you’re unsure, it’s best to toss it out. Yes, you can make these enchiladas ahead of time. Prepare the filling and fill the tortillas. Place them in your baking dish, then cover tightly. You can store them in the fridge for up to 24 hours before baking. When ready, just pour the sauce on top and bake. If you want a different flavor, try using salsa verde or a homemade tomato sauce. You can also use a creamy sauce made from cashews or a spicy chipotle sauce. These options can change the taste while keeping your enchiladas delicious. These enchiladas are mild but can be adjusted to your taste. You can add more chili powder for heat or use spicy salsa. For a milder dish, skip the chili powder altogether or use a sweet sauce instead. Enjoy customizing your meal! These sweet potato and black bean enchiladas are easy to make and full of flavor. You learned about the key ingredients, step-by-step instructions, and storage tips. You can even customize these enchiladas to fit your taste! Whether you prefer them spicy or mild, there’s a way for everyone. Try them for your next meal, and I’m sure you’ll find them a new favorite. Enjoy your cooking adventure!

Sweet Potato and Black Bean Enchiladas

Discover a delicious twist on dinner with these Sweet Potato and Black Bean Enchiladas! Packed with wholesome ingredients like creamy sweet potatoes, hearty black beans, and zesty spices, this recipe is sure to please everyone at the table. Easy to make and perfect for meal prep, these enchiladas are both nutritious and satisfying. Click through to explore this flavorful recipe and elevate your weeknight meals!
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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 or frozen)

1 red bell pepper, diced

1 small onion, finely chopped

2 cloves garlic, minced

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 a dairy-free alternative)

Fresh cilantro for garnish

Instructions
 

Preheat your oven to 375°F (190°C).

    In a large pot, bring water to a boil and add the diced sweet potatoes. Cook for about 10-12 minutes until tender. Drain and mash them lightly in a bowl.

      In a skillet over medium heat, add a little olive oil and sauté the chopped onion, garlic, and red bell pepper until soft (about 5-7 minutes).

        Stir in the black beans, corn, cumin, chili powder, salt, and pepper. Cook for an additional 3-4 minutes until everything is heated through.

          Combine the mashed sweet potatoes with the bean mixture, mixing well.

            Warm the corn tortillas slightly in a skillet or microwave to make them easier to roll.

              Spread a thin layer of enchilada sauce on the bottom of a baking dish.

                Take a tortilla, spoon about ⅓ cup of the sweet potato and black bean filling onto it, roll it up, and place seam-side down in the baking dish. Repeat with remaining tortillas and filling.

                  Once all the enchiladas are in the dish, pour the remaining enchilada sauce over the top and sprinkle with cheese.

                    Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly.

                      Let cool for a few minutes before serving. Garnish with fresh cilantro.

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

                          - Presentation Tips: Serve enchiladas on a colorful plate, drizzled with extra enchilada sauce and topped with avocado slices and fresh cilantro for a pop of color.