Savory 14. Sweet Potato and Black Bean Enchiladas Recipe

Are you ready to spice up your dinner with a burst of flavor? This Savory Sweet Potato and Black Bean Enchiladas Recipe is not just delicious, it’s also packed with nutrients! With creamy sweet potatoes, hearty black beans, and a zesty enchilada sauce, your taste buds will dance with joy. Follow my simple guide to create this mouthwatering dish that your family will love. Let’s dive right into the ingredients!

Ingredients

Complete List of Ingredients

– 2 medium sweet potatoes, peeled and diced into 1-inch cubes

– 1 can (15 oz) black beans, thoroughly drained and rinsed under cold water

– 1 cup corn kernels (can use fresh, frozen, or canned)

– 1 teaspoon ground cumin

– 1 teaspoon chili powder

– 1/2 teaspoon smoked paprika for depth of flavor

– 1/2 teaspoon garlic powder

– Salt and freshly ground black pepper to taste

– 8 corn tortillas (6-inch)

– 2 cups enchilada sauce (choose between red or green)

– 1 cup shredded cheese (cheddar or Monterey Jack work great)

– Fresh cilantro leaves for garnish

– Lime wedges for an extra zesty touch on the side

This recipe is packed with flavor and nutrition. Sweet potatoes bring sweetness and fiber. Black beans add protein and texture. Corn kernel’s sweetness rounds out the filling perfectly.

Spices like cumin, chili powder, and smoked paprika give depth to the flavor. They create a warm and inviting taste. Garlic powder adds a savory kick that makes this dish truly satisfying.

You can use different kinds of cheese if you prefer. Cheddar offers a sharp flavor, while Monterey Jack melts beautifully. The choice is yours! Don’t forget fresh cilantro for a pop of color and taste. Lime wedges add a zesty touch just before you dig in.

Check out the [Full Recipe] for step-by-step instructions on how to create this delicious dish.

Step-by-Step Instructions

Preparation Steps

– Preheating the oven: Start by preheating your oven to 375°F (190°C). This makes sure the oven is hot when you bake.

– Cooking sweet potatoes: Boil a medium pot of water. Add the diced sweet potatoes. Cook them for 10-12 minutes. They should be tender when poked with a fork. Drain and let them cool.

– Preparing the filling: In a large bowl, mix the cooled sweet potatoes, black beans, corn, and spices. Stir well to combine. Add salt and pepper to taste.

Assembly Process

– Assembling the enchiladas: Spread half a cup of enchilada sauce in a 9×13 inch baking dish. Take a tortilla and place 1/4 cup of the filling in the middle. Roll it up tightly and place it seam-side down in the dish. Repeat this for all tortillas.

– Adding sauce and cheese: Pour the remaining enchilada sauce over the rolled tortillas. Make sure to cover each one. Then, sprinkle shredded cheese on top for a nice cheesy finish.

Baking Instructions

– Covering and baking enchiladas: Cover the baking dish with aluminum foil. Bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for another 10-15 minutes. The cheese should be melted and bubbly.

– Garnishing before serving: Take the enchiladas out of the oven and let them cool for 5 minutes. Just before serving, sprinkle cilantro on top. Serve with lime wedges for a fresh kick.

This savory sweet potato and black bean enchiladas recipe is a delicious way to enjoy healthy ingredients. For the complete recipe, check out the Full Recipe section.

Tips & Tricks

Cooking Tips

To achieve the perfect flavor balance, taste your filling before you roll the enchiladas. Adjust seasoning as needed. The spices really bring out the sweet potato and black bean flavors. For a kick, add a pinch of cayenne pepper.

To ensure the enchiladas are not soggy, use enough sauce, but don’t drown them. A light coating on top keeps them moist without making them mushy. Make sure to bake them until the cheese is bubbly and golden.

Serving Suggestions

I love to pair these enchiladas with a fresh side salad. A crisp mix of greens, tomatoes, and avocado complements the dish well. Guacamole adds a creamy touch that balances the flavors perfectly.

For creative presentation, serve each enchilada on individual plates. Garnish with cilantro and lime wedges for a pop of color. You could also drizzle some extra enchilada sauce over the top for added flair.

Ingredient Substitutions

If you want alternatives for sweet potatoes, consider using butternut squash or pumpkin. Both provide a similar sweetness.

For a different twist, try using pinto or kidney beans instead of black beans. You can also switch up the cheese; feta or queso fresco adds a unique taste. Just remember to keep it melty for the best texture!

For the full recipe, check out the detailed steps.

Variations

Spicy Version

You can make these enchiladas spicy by adding jalapeños. Slice them thin and mix them into the filling. You can also drizzle hot sauce on top before baking. This adds heat and flavor, making the dish even more exciting.

Vegetarian/Vegan Options

For a vegetarian or vegan version, skip the cheese. Instead, load up on more vegetables like spinach or zucchini. You can also use vegan cheese if you want that creamy texture. This keeps the dish hearty and satisfying.

Gluten-Free Adaptations

To make these enchiladas gluten-free, use gluten-free tortillas. They hold the filling well and taste great. Look for gluten-free enchilada sauce too. This way, everyone can enjoy this dish without worry.

For the complete recipe, check the full recipe section.

Storage Info

Refrigeration Guidelines

After you make sweet potato and black bean enchiladas, let them cool. Store leftovers in an airtight container. They will stay fresh in the fridge for about 3-5 days. If you want to enjoy them later, make sure they are well-covered to avoid drying out.

Freezing Instructions

For longer storage, you can freeze enchiladas. First, let them cool completely. Then, wrap each enchilada tightly in plastic wrap. Place them in a freezer bag or container. This method helps keep them fresh. They can last up to 3 months in the freezer. When you’re ready to eat, thaw them overnight in the fridge.

Reheating Methods

To reheat the enchiladas, preheat your oven to 350°F (175°C). Place them in a baking dish. Cover with foil to keep them moist. Heat for about 20-25 minutes. Check if they are warm throughout. For a crispy top, remove the foil for the last 5 minutes. Serve hot and enjoy!

FAQs

What can I use if I don’t have enchilada sauce?

If you lack enchilada sauce, use salsa instead. It adds a nice flavor. You can also blend tomatoes with spices like cumin and chili powder. This mix works well too. Just adjust the spices to your taste. For a creamier option, try sour cream or a white sauce.

Can I make Sweet Potato and Black Bean Enchiladas ahead of time?

Yes, you can prepare these enchiladas in advance. Assemble them, then cover and refrigerate. They stay fresh for up to two days. When ready to bake, just pop them in the oven. You may need to add extra time for baking.

How can I spice up my enchiladas?

To add some heat, include jalapeños in the filling or top them with hot sauce. You can also mix in spices like cayenne or chipotle powder. For a fresh twist, add lime juice or fresh herbs like cilantro. Experiment with your favorite flavors!

Can these enchiladas be made in advance and frozen?

Absolutely! Assemble your enchiladas, cover them tightly, and freeze. They last for about three months in the freezer. When you’re ready to eat, let them thaw in the fridge overnight. Bake them as you normally would for a tasty meal. For the full recipe, check the details above.

This article covered your guide to making sweet potato and black bean enchiladas. We went over the ingredients, step-by-step instructions, and even tips for great flavor. I shared variations and storage info to help you adapt the recipe to your needs. These enchiladas are not just tasty; they are also easy to prepare. With a few simple steps, you can enjoy a delicious meal. Get cooking, and enjoy every bite!

14. Sweet Potato and Black Bean Enchiladas

Indulge in these savory sweet potato and black bean enchiladas that are perfect for any occasion! Packed with flavor and easy to make, these delicious enchiladas feature tender sweet potatoes, nutritious black beans, and a cheesy topping, all smothered in zesty enchilada sauce. Click through for the full recipe and step-by-step instructions to create this mouthwatering dish that will impress your family and friends!

Print Recipe Pin Recipe

Ingredients

  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

1 can (15 oz) black beans, thoroughly drained and rinsed under cold water

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

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika for depth of flavor

1/2 teaspoon garlic powder

Salt and freshly ground black pepper to taste

8 corn tortillas (6-inch)

2 cups enchilada sauce (choose between red or green)

1 cup shredded cheese (cheddar or Monterey Jack work great)

Fresh cilantro leaves for garnish

Lime wedges for an extra zesty touch on the side

Instructions

 

Preheat the Oven: Begin by preheating your oven to 375°F (190°C) to ensure it’s hot and ready for baking.

Cook the Sweet Potatoes: Bring a medium pot of water to a rolling boil. Add the diced sweet potatoes and cook for about 10-12 minutes or until they are tender when poked with a fork. Once cooked, drain and allow them to cool for a few minutes.

Prepare the Filling: In a large mixing bowl, combine the cooled sweet potatoes, rinsed black beans, corn kernels, ground cumin, chili powder, smoked paprika, garlic powder, and season generously with salt and pepper. Mix until all ingredients are well incorporated.

Assemble the Enchiladas: Spread approximately 1/2 cup of enchilada sauce evenly across the bottom of a 9x13 inch baking dish. Take a corn tortilla, spoon about 1/4 cup of the filling mixture into the center, roll it up tightly, and place it seam-side down in the dish. Repeat this process with the remaining tortillas and filling mixture, laying them side by side in the dish.

Add Sauce and Cheese: Once all the enchiladas are assembled, pour the remaining enchilada sauce over the top, ensuring each enchilada is generously covered. Then sprinkle the shredded cheese evenly over the sauce, creating a cheesy topping.

Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After this time, carefully remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted, bubbly, and turns a light golden brown.

Garnish and Serve: Remove the enchiladas from the oven and allow them to cool for about 5 minutes before serving. Just before serving, sprinkle with freshly chopped cilantro for a burst of color and flavor. Present with lime wedges on the side for an invigorating squeeze over the enchiladas just before enjoying.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4

- Serving Suggestions: Complement your enchiladas with a refreshing side salad or creamy guacamole to create a well-rounded meal. For an elegant presentation, serve each enchilada on individual plates, garnished with additional cilantro and lime for an eye-catching touch.