The Ultimate Tex-Mex Twist: Sweet Potato Black Bean Enchiladas

Today’s Special: Sweet Potato and Black Bean Enchiladas

Growing up in Texas, I have always had a love for Tex-Mex cuisine. The bold flavors, comforting spices, and hearty ingredients never fail to bring a smile to my face. Today, I am excited to share with you a unique twist on a classic dish — Sweet Potato and Black Bean Enchiladas. This recipe is not only delicious but also packed with wholesome ingredients that will leave you feeling satisfied and nourished.

Ingredients:

• baking sheet
• mixing bowl
• skillet
• oven
• knife

– 2 medium sweet potatoes, peeled and diced (300g)
– 1 can of black beans, drained and rinsed (240g)
– 1 red bell pepper, diced (120g)
– 1 small onion, diced (80g)
– 2 cloves of garlic, minced
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– Salt and pepper to taste
– 8 small corn tortillas
– 1 cup of shredded Monterey Jack cheese (120g)
– Fresh cilantro, for garnish

Start by preheating your oven to 400°F (200°C). Place the diced sweet potatoes on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast for 20-25 minutes until tender and slightly caramelized.

In a skillet, sauté the diced onion and red bell pepper until softened. Add the minced garlic, cumin, and chili powder, cooking for another minute until fragrant. Stir in the black beans and roasted sweet potatoes, mixing until well combined.

To assemble the enchiladas, spoon a portion of the sweet potato and black bean mixture onto each corn tortilla, roll them up, and place seam-side down in a baking dish. Top with shredded Monterey Jack cheese and bake in the oven for 15-20 minutes until the cheese is melted and bubbly.

Serve the enchiladas hot, garnished with fresh cilantro. This dish is perfect for a cozy dinner with family or friends, or meal prepping for the week ahead.

Approximate total weight of cooked dish: 980g
Approximate number of servings: 4
Average weight of one serving: 245g
Approximate calorie count per serving: 350 calories

One clever tip for this recipe is to add a squeeze of lime juice over the enchiladas before serving. The acidity of the lime brightens up the flavors and adds a refreshing touch to the dish.

I encourage you to give these Sweet Potato and Black Bean Enchiladas a try and make them your own by adding your favorite toppings or switching up the spices. Enjoy this nutritious and flavorful Tex-Mex delight!