Sweet Potato & Black Bean Enchilada Recipe

Today’s Special: Sweet Potato and Black Bean Enchiladas

Hey there, foodies! I’m excited to share this mouthwatering recipe for Sweet Potato and Black Bean Enchiladas with you today. It’s a perfect dish for a cozy fall evening, or any time you’re craving something warm and comforting. The combination of sweet potatoes, black beans, and spicy enchilada sauce is truly a match made in culinary heaven.

To make these enchiladas, you’ll need the following ingredients:

• baking sheet
• mixing bowl
• knife
• cutting board

For the filling:
– 2 medium sweet potatoes (approx. 400g), peeled and diced
– 1 can of black beans (approx. 400g), drained and rinsed
– 1 tablespoon of olive oil
– 1 teaspoon of cumin
– 1 teaspoon of chili powder
– Salt and pepper to taste

For the enchilada sauce:
– 1 can of diced tomatoes (approx. 400g)
– 2 cloves of garlic, minced
– 1 teaspoon of smoked paprika
– 1 teaspoon of dried oregano
– Salt and pepper to taste
– 1 cup of vegetable broth

For the assembly:
– 8 small corn tortillas
– 1 cup of shredded cheese

Start by preheating your oven to 400°F (200°C) and line a baking sheet with parchment paper. Toss the diced sweet potatoes with olive oil, cumin, chili powder, salt, and pepper. Spread them out on the baking sheet and roast for about 20-25 minutes until they are tender.

While the sweet potatoes are roasting, prepare the enchilada sauce. In a saucepan, sauté the minced garlic until fragrant. Add the diced tomatoes, smoked paprika, oregano, salt, pepper, and vegetable broth. Simmer for about 10 minutes until the sauce thickens slightly.

Once the sweet potatoes are done roasting, transfer them to a mixing bowl and add the black beans. Mash the mixture slightly with a fork to create a chunky filling. Divide the filling evenly among the tortillas and roll them up tightly.

Pour a generous amount of the enchilada sauce into the bottom of a baking dish. Place the rolled tortillas seam-side down in the dish. Pour the remaining sauce over the top and sprinkle with shredded cheese.

Bake the enchiladas in the preheated oven for about 15-20 minutes until the cheese is bubbly and golden brown. Serve hot and enjoy the delicious flavors of sweet potatoes and black beans in every bite.

Total weight of cooked dish: 1200g
Number of servings: 4
Average weight of one serving: 300g
Approximate calorie count per serving: 350

Pro tip: For an extra kick of flavor, try adding a sprinkle of chopped fresh cilantro on top of the enchiladas before serving. It adds a burst of freshness that complements the dish perfectly.

I hope you give these Sweet Potato and Black Bean Enchiladas a try. Feel free to get creative and make this recipe your own by adding your favorite toppings or spices. Enjoy!