Dive into the rich flavors of our Savory Black Bean and Sweet Potato Enchiladas! This dish is a hearty and wholesome combination of tender sweet potatoes and protein-packed black beans, wrapped in soft tortillas and smothered in a flavorful enchilada sauce. Topped with melted cheese, these enchiladas offer a satisfying vegetarian option that's perfect for a family dinner or a comforting meal any day of the week.
Preparation and Cooking Times
- Prep time: 30 minutes
- Cook time: 30 minutes
- Total time: 1 hour
Servings and Serving Size
- Serves: 6
- Serving size: 2 enchiladas per person
Nutritional Profile (per serving)
- Calories: 350 kcal
- Protein: 15g
- Carbohydrates: 50g
- Fat: 12g
- Sodium: 400mg
- Fiber: 10g
Ingredients
- Sweet potatoes, peeled and diced: 2 medium (about 500g or 1.1 lbs)
- Black beans, drained and rinsed: 400g can (14 oz)
- Corn tortillas: 12
- Enchilada sauce: 480ml (16 fl oz)
- Onion, chopped: 1 medium (about 150g or 5.3 oz)
- Garlic, minced: 10g (0.35 oz)
- Ground cumin: 5g (0.18 oz)
- Chili powder: 5g (0.18 oz)
- Grated cheese (cheddar or Mexican blend): 200g (7 oz)
- Olive oil: 15ml (1 tbsp)
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Detailed Method of Preparation
- Cook Sweet Potatoes: In a pan, heat olive oil. Add sweet potatoes, onion, and garlic. Cook until the sweet potatoes are tender. Add cumin, chili powder, salt, and pepper.
- Prepare Filling: Mix in black beans and cook for a few more minutes.
- Assemble Enchiladas: Preheat the oven to 375°F (190°C). Spread a little enchilada sauce in the bottom of a baking dish. Fill each tortilla with the sweet potato and black bean mixture, roll up, and place seam-side down in the dish.
- Add Sauce and Cheese: Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with cheese.
- Bake: Bake for 20-25 minutes until the cheese is melted and bubbly.
- Garnish and Serve: Garnish with fresh cilantro and serve warm.
Tips for Culinary Success
- Ensure the sweet potatoes are cooked but not mushy for the best texture.
- Warm the tortillas before rolling to prevent them from breaking.
- For a spicier version, add diced jalapeños to the filling.
Frequently Asked Questions (FAQs)
Can I make these enchiladas vegan?
Yes, use vegan cheese or omit the cheese.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.
Can I use flour tortillas instead of corn?
Yes, though corn tortillas are more traditional.
Is this dish gluten-free?
Yes, if you use gluten-free corn tortillas.