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delicious vegetarian enchiladas recipe

Sweet Potato Black Bean Enchiladas

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Prep Time 20 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 1 hour 5 minutes
Course Main
Cuisine Mexican
Servings 4 servings

Equipment

  • 1 Baking dish
  • 1 large skillet
  • 1 Medium saucepan
  • 1 Mixing bowl
  • 1 Wooden spoon
  • 1 Knife
  • 1 Cutting board
  • 1 Oven
  • 1 cheese grater

Ingredients
  

  • 2 Medium sweet potatoes peeled and diced
  • 1 tablespoon Olive oil
  • 1 Medium onion chopped
  • 2 cloves Garlic minced
  • 1 can (15 ounces) Black beans drained and rinsed
  • 1 teaspoon Ground cumin
  • 1 teaspoon Chili powder
  • 1 teaspoon Salt
  • 1 cup Enchilada sauce
  • 8 Corn tortillas
  • 1 cup Shredded cheese
  • 1/4 cup Fresh cilantro chopped

Instructions
 

  • Preheat the oven to 375°F (190°C).
  • In a large skillet, heat olive oil over medium heat.
  • Add diced sweet potatoes and cook until tender, about 10 minutes.
  • Stir in chopped onion and minced garlic, cooking until onion is translucent.
  • Add black beans, ground cumin, chili powder, and salt, mixing well.
  • Remove the skillet from heat and set aside.
  • In a medium saucepan, heat enchilada sauce over low heat.
  • Spread a thin layer of enchilada sauce over the bottom of a baking dish.
  • Fill each corn tortilla with the sweet potato mixture and roll tightly.
  • Place filled tortillas seam-side down in the baking dish.
  • Pour remaining enchilada sauce over the tortillas.
  • Sprinkle shredded cheese evenly over the top.
  • Bake in the preheated oven for 20-25 minutes, until cheese is melted and bubbly.
  • Remove from oven and let rest for 5 minutes.
  • Garnish with chopped cilantro before serving.

Notes

To ensure the tortillas do not crack when rolling, warm them slightly in the microwave or on a skillet beforehand. For added flavor, you can roast the sweet potatoes in the oven with a sprinkle of smoked paprika. If you prefer a spicier dish, consider adding a diced jalapeño to the filling mixture.
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