Deliciously Different: Sweet Potato and Black Bean Enchiladas Recipe

Exploring New Flavors: Sweet Potato and Black Bean Enchiladas

Hello foodies! Today, I am excited to share a unique and flavorful recipe for Sweet Potato and Black Bean Enchiladas. This dish is perfect for when you’re craving Mexican flavors but want to try something a little different. The combination of sweet potatoes and black beans creates a hearty and satisfying filling that will please vegetarians and meat-eaters alike.

To start, gather the following ingredients:

• baking sheet
• mixing bowl
• skillet
• saucepan

For the filling, you will need:
– 2 medium sweet potatoes, peeled and diced (about 400g)
– 1 can of black beans, drained and rinsed (about 240g)
– 1 small onion, diced
– 2 cloves of garlic, minced
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– Salt and pepper to taste
– 1 tablespoon of olive oil

For the enchilada sauce, you will need:
– 1 can of diced tomatoes (about 400g)
– 1/2 cup of vegetable broth
– 1 teaspoon of chili powder
– 1 teaspoon of cumin
– Salt and pepper to taste

Preheat your oven to 200°C (400°F) and line a baking sheet with parchment paper. Place the diced sweet potatoes on the baking sheet, drizzle with olive oil, and season with salt and pepper. Roast in the oven for about 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized.

In a skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened. Add the black beans, roasted sweet potatoes, cumin, chili powder, salt, and pepper. Cook for another 5-7 minutes, allowing the flavors to meld together.

While the filling is simmering, prepare the enchilada sauce. In a saucepan, combine the diced tomatoes, vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to intensify.

To assemble the enchiladas, spoon a generous amount of the sweet potato and black bean filling onto a tortilla, roll it up, and place it seam-side down in a baking dish. Continue with the remaining tortillas and filling. Pour the enchilada sauce over the top of the rolled tortillas, spreading it evenly.

Bake the enchiladas in the preheated oven for 20-25 minutes, or until the sauce is bubbly and slightly golden on top. Serve hot, garnished with fresh cilantro, avocado slices, and a dollop of sour cream.

Once cooked, this dish weighs approximately 1200g and serves 4-6 people, with an average serving weighing around 200g. Each serving is estimated to be around 350 calories.

A unique tip for this recipe is to sprinkle some crumbled queso fresco on top of the enchiladas before baking for an extra creamy and tangy finish.

I hope you enjoy making and indulging in these delicious Sweet Potato and Black Bean Enchiladas. Feel free to customize them with your favorite toppings and make them your own. Happy cooking!