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Black Bean and Sweet Potato Enchiladas
Created by: Howcan Team
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup shredded cheese
- 12 corn tortillas
- 2 cups enchilada sauce
- 1 tablespoon olive oil
Instructions
- Preheat the oven to 375°F (190°C).
- In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced sweet potatoes and cook for 8-10 minutes, or until they are tender. Add the diced onion and minced garlic, and cook for an additional 2-3 minutes.
- Add the black beans, ground cumin, chili powder, paprika, salt, and black pepper to the skillet. Stir to combine and cook for another 2-3 minutes. Remove from heat.
- Pour 1/2 cup of enchilada sauce into the bottom of a 9x13 inch baking dish.
- Place a small amount of the sweet potato and black bean mixture onto each corn tortilla, roll it up, and place it seam side down in the baking dish. Repeat with the remaining tortillas and filling.
- Pour the remaining enchilada sauce over the top of the rolled tortillas, and sprinkle with the shredded cheese.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Allow the enchiladas to cool for a few minutes before serving. Enjoy!
Black Bean and Sweet Potato Enchiladas have a rich history rooted in the vibrant flavors of Mexican cuisine. This dish is a fusion of traditional Mexican ingredients, such as black beans and sweet potatoes, with a modern twist. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, infusing it with their own unique culinary styles. The best versions of this dish can be found in the heart of Mexico, where the freshest ingredients are used to create a symphony of flavors. The key to perfecting this dish lies in the balance of sweet and savory, with the sweet potatoes adding a delightful contrast to the earthy black beans. For a unique twist, some chefs incorporate a homemade mole sauce to elevate the flavors to new heights. Whether enjoyed at a bustling Mexican eatery or crafted at home, Black Bean and Sweet Potato Enchiladas are a true celebration of Mexican culinary heritage.
60 min
6
350 calories
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