Try this Mexican sweet potato black bean enchiladas recipe
Mexican sweet potato black bean enchiladas are a vegetarian and eggless twist on a classic Mexican dish. Originating from Mexico, enchiladas are traditionally corn tortillas rolled around a filling and covered with chili sauce. This version incorporates sweet potatoes and black beans for a hearty, nutritious meal. It's perfect for anyone looking to enjoy a meatless option. Let's get cooking.
Gather the following ingredients
To make these enchiladas, you'll need two large sweet potatoes (peeled, cubed), one can black beans (drained, rinsed), one red onion (finely chopped), two cloves garlic (minced), one teaspoon cumin, one teaspoon chili powder, salt to taste, eight flour tortillas, two cups enchilada sauce, and one cup shredded cheese (vegetarian). Optional garnishes include avocado slices, fresh cilantro, and lime wedges.
Prepare the filling
Preheat your oven to 400 degrees Fahrenheit. Toss the cubed sweet potatoes with olive oil and spread them out on a baking sheet. Roast in the oven for about 25 minutes or until they are tender and slightly caramelized at the edges. This step is crucial as it brings out the natural sweetness of the potatoes, which complements the savory elements of this dish.
Saute onions and spices
As the sweet potatoes are roasting, warm some olive oil in a large skillet over medium heat. Add the finely chopped red onion and saute until it begins to soften. Then, incorporate minced garlic, cumin, chili powder, and a pinch of salt. Continue cooking for one minute until the mixture becomes fragrant. This will create the aromatic foundation for your enchilada filling.
Combine filling ingredients
Into your skillet, mix the roasted sweet potatoes with the drained black beans. Gently stir everything together to ensure the flavors blend well. It's crucial to avoid mashing the sweet potato cubes excessively. The goal is to maintain a chunky texture that will not only hold up well inside the tortillas but also add to the overall heartiness and appeal of the dish.
Assemble enchiladas
Lower the oven temperature to 350 degrees Fahrenheit. Coat a baking dish with enchilada sauce to prevent sticking. Evenly distribute the filling among tortillas, roll them up, and place seam-side down in the dish. Cover with the remaining sauce and cheese. Bake for 20 minutes until the cheese is golden. Serve with avocado, cilantro, and lime wedges.
