Here’s a delicious recipe for Black Bean and Sweet Potato Enchiladas:
Ingredients:
For the Filling:
- 1 large sweet potato, peeled and diced
- 1 can (15 oz) black beans, drained and rinsed
- 1 red bell pepper, diced
- 1 small red onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 2 tablespoons olive oil
For the Enchilada Sauce:
- 2 cups tomato sauce
- 1/2 cup vegetable broth
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- Salt and pepper to taste
Other Ingredients:
- 8-10 small flour or corn tortillas
- 2 cups shredded Mexican cheese blend
- Fresh cilantro, chopped (for garnish)
- Sour cream (optional, for serving)
Instructions:
1. Preheat Oven:
– Preheat your oven to 375°F (190°C).
2. Roast Sweet Potatoes:
– Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, pepper, cumin, chili powder, and paprika.
– Spread the seasoned sweet potatoes on a baking sheet and roast in the preheated oven for about 20 minutes or until they are tender.
3. Make the Filling:
– In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the red onion, garlic, and red bell pepper. Cook until softened.
– Add the black beans and roasted sweet potatoes to the skillet. Stir in cumin, chili powder, and season with salt and pepper. Cook for an additional 5 minutes, allowing the flavors to meld.
4. Prepare Enchilada Sauce:
– In a medium saucepan, combine tomato sauce, vegetable broth, cumin, chili powder, garlic powder, salt, and pepper. Bring to a simmer and cook for 5 minutes.
5. Assemble Enchiladas:
– Spoon a small amount of enchilada sauce into the bottom of a baking dish.
– Place a tortilla on a flat surface, add a generous spoonful of the black bean and sweet potato filling, sprinkle with cheese, and roll it up. Place it seam side down in the baking dish.
– Repeat with the remaining tortillas.
6. Add Sauce and Cheese:
– Pour the remaining enchilada sauce over the rolled tortillas, ensuring they are well covered. Sprinkle the remaining cheese on top.
7. Bake:
– Bake in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly.
8. Garnish and Serve:
– Remove from the oven and let it cool for a few minutes. Garnish with chopped cilantro and serve with sour cream if desired.
Enjoy your Black Bean and Sweet Potato Enchiladas!
