Description
These delicious black bean and sweet potato enchiladas are a simple, flavorful, and nutritious vegetarian meal. The combination of seasoned sweet potatoes and black beans wrapped in corn tortillas, topped with enchilada sauce, makes for a wholesome and comforting dish perfect for weeknight dinners.
Ingredients
Scale
Vegetables and Beans
- 1 medium sweet potato, peeled and diced
- 1 can black beans, drained and rinsed
Spices and Seasonings
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt to taste
Other Ingredients
- 8 corn tortillas
- 1 cup enchilada sauce
- 2 tablespoons fresh parsley, finely chopped
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C) to ensure it reaches the perfect temperature for baking the enchiladas.
- Cook Sweet Potato: In a skillet over medium heat, add the diced sweet potato with a splash of water. Cover the skillet and cook for about 10-15 minutes until the sweet potato is tender, stirring occasionally to prevent sticking.
- Combine Ingredients: Once the sweet potatoes are tender, stir in the drained black beans, cumin, chili powder, and salt. Cook the mixture until heated through and well combined.
- Assemble Enchiladas: Spread a portion of enchilada sauce on the bottom of a baking dish. Fill each corn tortilla with the sweet potato and black bean mixture, roll it tightly, and place it seam-side down in the baking dish.
- Add Sauce and Bake: Pour the remaining enchilada sauce evenly over the rolled tortillas. Cover the dish with foil and bake in the preheated oven for 20-25 minutes until heated thoroughly and slightly bubbly.
- Garnish and Serve: Allow the enchiladas to cool slightly after baking. Garnish with finely chopped fresh parsley before serving for a fresh and vibrant finish.
Notes
- Using a splash of water helps steam the sweet potatoes and prevents them from sticking or burning.
- For added flavor, you can sprinkle shredded cheese on top before baking if not following a vegan diet.
- Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
- To make this recipe gluten-free, ensure that the corn tortillas and enchilada sauce are certified gluten-free.
