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Sweet Potato and Black Bean 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 drained and rinsed 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.
- Warm the corn tortillas in the microwave for 30 seconds to make them pliable. Spoon the sweet potato and black bean mixture onto each 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 shredded cheese.
- Cover the baking dish with aluminum foil and bake 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!
Sweet Potato and Black Bean Enchiladas have a rich history rooted in the fusion of Mexican and Southwestern cuisines. This flavorful dish is a modern twist on traditional enchiladas, incorporating the sweetness of roasted sweet potatoes and the heartiness of black beans. Renowned chefs like Rick Bayless and Bobby Flay have popularized this dish, infusing it with their own unique flair. The best versions of this dish can be found in authentic Mexican and Southwestern restaurants, where the enchiladas are often smothered in a savory red or green enchilada sauce and topped with melted cheese. The key to perfecting this dish lies in achieving the right balance of sweet and savory flavors, as well as ensuring the tortillas are soft and pliable. For a unique twist, some chefs also add a touch of smoky chipotle peppers to the filling, elevating the dish to new heights of flavor. Whether enjoyed at a bustling Mexican eatery or homemade with love, Sweet Potato and Black Bean Enchiladas are a delightful culinary experience that continues to captivate food enthusiasts worldwide.
60 min
6
350 calories
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