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- 2 medium sweet potatoes, peeled and diced - 1 can black beans, rinsed and drained - 1 cup corn (fresh or frozen) - 1 medium onion, diced - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 8 corn tortillas - 1 cup enchilada sauce (store-bought or homemade) - Fresh cilantro for garnish (optional)

Sweet Potato and Black Bean Enchiladas

Discover the vibrant flavors of Spicy Sweet Potato & Black Bean Enchiladas! This delicious recipe is packed with nutritious ingredients like sweet potatoes, black beans, and corn, making it perfect for a healthy lunch or dinner option. Each bite delivers a satisfying blend of spices and textures that you can customize to your taste. Learn how to prepare these comforting enchiladas with ease, and enjoy a wholesome plant-based meal everyone will love.
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Ingredients
  

For the enchiladas:

2 medium sweet potatoes, peeled and diced

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper to taste

8 large corn tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or a blend)

For the enchilada sauce:

2 cups diced tomatoes (can use canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon ground cumin

½ teaspoon smoked paprika

Salt and pepper to taste

1 tablespoon lime juice

Fresh cilantro for garnish (optional)

Instructions
 

Prepare the filling: Preheat your oven to 375°F (190°C). In a medium pot, bring water to a boil and add the diced sweet potatoes. Cook for about 10 minutes, or until tender. Drain and set aside.

    In a large bowl, combine the cooked sweet potatoes, black beans, corn, ground cumin, smoked paprika, chili powder, and season with salt and pepper. Mix well and set aside.

      Make the enchilada sauce: In a saucepan over medium heat, add olive oil and sauté the chopped onion until translucent (about 3-4 minutes). Add minced garlic and cook for an additional minute. Stir in diced tomatoes, ground cumin, smoked paprika, salt, and pepper. Let simmer for 10 minutes. Remove from heat and add lime juice.

        Assemble the enchiladas: Spread a thin layer of the enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla and spoon about ⅓ cup of the sweet potato and black bean filling into the center. Roll the tortilla tightly and place seam-side down in the baking dish. Repeat for all tortillas.

          Top and bake: Pour the remaining enchilada sauce over 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 10-15 minutes, or until the cheese is bubbly and golden. Remove from oven and let sit for 5 minutes before serving.

              Serve: Garnish with fresh cilantro if desired. Enjoy your spicy sweet potato and black bean enchiladas!

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