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Sweet Potato Black Bean Enchiladas are a delightful combination of flavors and textures that not only satisfy the palate but also provide a nutritious meal option. This dish beautifully marries the sweetness of roasted sweet potatoes with the earthy richness of black beans, resulting in an enchilada experience that is both filling and healthful. As a vegetarian alternative to traditional enchiladas, this recipe caters to those looking for a hearty yet wholesome meal that can be enjoyed by the entire family.

Sweet Potato Black Bean Enchiladas

Indulge in delicious Sweet Potato Black Bean Enchiladas, the perfect vegetarian delight! This recipe combines the sweetness of roasted sweet potatoes with the richness of black beans, creating a flavorful, nutritious meal for the entire family. Easy to prepare and customizable for any occasion, these enchiladas are not only satisfying but also packed with essential vitamins and fiber. Perfect for weeknight dinners or meal prep, enjoy a comforting dish that's both hearty and healthy.
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Ingredients
  

For the Enchiladas:

2 medium sweet potatoes, peeled and cubed

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

1 cup corn kernels (fresh or frozen)

1 tsp cumin

1 tsp chili powder

½ tsp smoked paprika

Salt and pepper to taste

8-10 corn tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

For the Enchilada Sauce:

2 cups tomato sauce

1 cup vegetable broth

1 tbsp olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Sweet Potato Filling:

    - In a medium-sized pot, bring water to a boil. Add the cubed sweet potatoes and cook until fork-tender (about 10-15 minutes). Drain and set aside.

      - In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Mash slightly to combine while still leaving some texture.

        Make the Enchilada Sauce:

          - In a saucepan, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (about 5 minutes).

            - Add minced garlic and cook for an additional minute until fragrant.

              - Stir in the tomato sauce, vegetable broth, cumin, chili powder, salt, and pepper. Bring the sauce to a simmer and allow it to cook for about 10 minutes, stirring occasionally.

                Assemble the Enchiladas:

                  - Preheat your oven to 375°F (190°C).

                    - Spread about a half cup of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish.

                      - Take a tortilla and spoon a generous portion (about ¼ cup) of the sweet potato and black bean mixture onto the center. Roll the tortilla tightly and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

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

                          Bake the Enchiladas:

                            - Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden.

                              Serve:

                                - Once out of the oven, allow the enchiladas to cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

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