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Enchiladas are a beloved staple of Mexican cuisine, celebrated for their versatility and rich flavor. Traditionally filled with various meats, cheeses, and sauces, they are a comforting meal enjoyed by many. However, in the spirit of innovation and healthy eating, this recipe for Sweet Potato & Black Bean Enchiladas Delight introduces a vibrant twist that not only tantalizes the taste buds but also embraces plant-based nourishment.

Sweet Potato Black Bean Enchiladas

Embark on a flavorful journey with this Sweet Potato & Black Bean Enchiladas Delight recipe! Combining the natural sweetness of roasted sweet potatoes, hearty black beans, and a medley of spices, these enchiladas offer a nutritious, plant-based twist on a classic dish. Perfect for vegetarian enthusiasts or anyone seeking healthier meal options, this recipe is both satisfying and full of vibrant flavor. Enjoy a delicious, wholesome meal that is easy to prepare and sure to impress!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup corn kernels (fresh, frozen, or canned)

1 small onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/4 tsp salt (or to taste)

1/4 tsp black pepper

1 cup shredded cheese (cheddar or Mexican blend)

8 corn or flour tortillas

2 cups enchilada sauce (store-bought or homemade)

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Preheat the oven to 375°F (190°C).

    In a medium pot, bring water to a boil. Add the diced sweet potatoes and cook for about 10 minutes, or until fork-tender. Drain and set aside.

      In a large skillet over medium heat, add a splash of olive oil and sauté the chopped onion until soft, about 5 minutes. Add the minced garlic and sauté for another minute until fragrant.

        Add the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper to the skillet. Stir gently to combine, letting everything heat through for about 3-4 minutes. Remove from heat.

          Spread 1/2 cup of the enchilada sauce evenly in the bottom of a 9x13 inch baking dish.

            To assemble the enchiladas, take a tortilla and spoon about 1/4 cup of the sweet potato mixture onto the center. Sprinkle about 1 tablespoon of cheese on top, then carefully roll the tortilla around the filling and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

              Once all enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring they’re fully covered. Sprinkle any remaining cheese over the top.

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

                  Remove from the oven and let cool for a few minutes before garnishing with chopped cilantro and serving with lime wedges on the side.

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