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If you’re on the lookout for a delicious and nutritious vegetarian dish, look no further than Sweet Potato Black Bean Enchiladas. This recipe combines the earthy sweetness of roasted sweet potatoes with the satisfying heartiness of black beans, all wrapped in soft tortillas and smothered in a rich, flavorful sauce. Not only is this dish a feast for the senses, but it’s also a celebration of wholesome ingredients that offer an array of health benefits.

Sweet Potato Black Bean Enchiladas

Discover the deliciousness of Sweet Potato Black Bean Enchiladas, a nutritious vegetarian dish that's easy to make and packed with flavor! With the natural sweetness of roasted sweet potatoes, hearty black beans, and a zesty enchilada sauce, this recipe is perfect for any occasion. It's customizable, healthy, and sure to impress your family and friends. Enjoy a meal that’s not only satisfying but also nourishing with every bite. Perfect for meatless Mondays.
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Ingredients
  

For the Enchiladas:

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) black beans, drained and rinsed

1 cup corn kernels (fresh or frozen)

1 teaspoon ground cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

8-10 corn tortillas

1 cup shredded cheese (cheddar or a Mexican blend)

For the Enchilada Sauce:

2 cups tomato sauce

1 cup vegetable broth

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

Fresh cilantro, chopped (for garnish)

Lime wedges (for serving)

Instructions
 

Prepare the Sweet Potato Filling:

    - In a medium pot, add water and bring it to a boil. Carefully add the cubed sweet potatoes and cook for about 10-15 minutes, or until they are fork-tender. Drain the potatoes and set aside to cool slightly.

      - In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, ground cumin, chili powder, smoked paprika, salt, and pepper. Gently mash the mixture with a fork, leaving a few chunks for added texture.

        Make the Enchilada Sauce:

          - In a medium saucepan, heat the olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes, or until it becomes translucent.

            - Stir in the minced garlic and sauté for an additional minute until fragrant.

              - Pour in the tomato sauce and vegetable broth, and add cumin, chili powder, salt, and pepper. Stir well and bring to a gentle simmer. Let the sauce cook for around 10 minutes, stirring occasionally.

                Assemble the Enchiladas:

                  - Preheat your oven to 375°F (190°C).

                    - Spread approximately half a cup of the enchilada sauce evenly across the bottom of a 9x13 inch baking dish.

                      - Take a tortilla and spoon a generous portion (about ¼ cup) of the sweet potato and black bean mixture into the center. Tightly roll the tortilla and place it seam-side down into the prepared baking dish. Repeat this process with the remaining tortillas and filling.

                        - Once all enchiladas are arranged in the dish, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.

                          Bake the Enchiladas:

                            - Cover the baking dish with aluminum foil and place it in the preheated oven. Bake for 20 minutes. Afterward, remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                              Serve:

                                - Allow the enchiladas to cool for a few minutes after removing them from the oven. Garnish with freshly chopped cilantro, and serve with lime wedges on the side for an extra zing.

                                  Prep Time, Total Time, Servings: 20 minutes | 50 minutes | 4-6 servings