Delightful Plant-Based Recipe: Sweet Potato & Black Bean Enchiladas

Today’s Plant-Based Creation: Sweet Potato & Black Bean Enchiladas

As the weather starts to cool down and the holiday season approaches, I find myself craving warm, comforting meals that are both satisfying and nutritious. That’s why I decided to create a new plant-based recipe today — Sweet Potato & Black Bean Enchiladas. These enchiladas are filled with a unique mix of ingredients that will tantalize your taste buds and fill you up with wholesome goodness.

To start, gather the following ingredients with approximate weights: 2 medium sweet potatoes (500g), 1 can of black beans (400g), 1 red onion (150g), 1 red bell pepper (200g), 1 cup of corn kernels (150g), 1 tablespoon of cumin, 1 tablespoon of chili powder, 1 teaspoon of smoked paprika, 1 can of enchilada sauce (400g), 10 small corn tortillas, 1 lime, salt, and pepper.

For this recipe, you will need the following kitchen tools:

• baking sheet
• knife
• cutting board
• potato masher
• skillet
• spatula
• oven-safe dish

Start by preheating your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes and place them on a baking sheet. Drizzle with olive oil and season with salt, pepper, and half of the cumin and chili powder. Roast in the oven for 20-25 minutes until tender.

Meanwhile, dice the red onion and red bell pepper. In a skillet over medium heat, sauté the onion and bell pepper until softened. Add the black beans, corn, smoked paprika, and the remaining cumin and chili powder. Cook for another 5 minutes, then remove from heat.

Once the sweet potatoes are roasted, mash them with a potato masher until slightly chunky. Add the sweet potatoes to the black bean mixture and stir to combine.

Pour half of the enchilada sauce into the bottom of an oven-safe dish. Place a spoonful of the sweet potato and black bean filling onto each corn tortilla, roll up, and place seam side down in the dish. Once all the enchiladas are assembled, pour the remaining sauce over the top.

Bake the enchiladas in the oven for 20 minutes, or until bubbly and slightly golden on top. Squeeze fresh lime juice over the enchiladas before serving.

The total weight of the cooked dish is approximately 1800g, with 6 servings. Each serving weighs around 300g and has an estimated calorie count of 350.

One clever tip for this recipe is to sprinkle some nutritional yeast on top of the enchiladas before baking for a cheesy, umami flavor without any dairy.

I hope you enjoy making and eating these Sweet Potato & Black Bean Enchiladas as much as I do. Feel free to customize the filling with your favorite veggies or add some vegan cheese for a decadent twist. Happy cooking!