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To craft these enchiladas, you’ll need a combination of fresh, wholesome ingredients that amplify both flavor and nutrition. Here’s a closer look at the primary components that make this dish exceptional.

Sweet Potato Black Bean Enchiladas

Discover the deliciously healthy Sweet Potato & Black Bean Enchiladas! This satisfying recipe blends the natural sweetness of sweet potatoes with protein-packed black beans, creating a nourishing meal everyone will love. Perfect for family dinners or meal prep, these enchiladas are vegetarian and can easily be made gluten-free. Packed with essential nutrients and bursting with flavor, they are a delightful way to enjoy plant-based cooking. Enjoy a wholesome meal that's as good for your taste buds as it is for your health!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup corn kernels (fresh, frozen, or canned)

1 tsp ground cumin

1 tsp smoked paprika

1/2 tsp chili powder

1/4 tsp cayenne pepper (optional for extra heat)

Salt and pepper to taste

8-10 corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar, Monterey jack, or your choice)

Fresh cilantro, for garnish

1 avocado, sliced, for serving (optional)

Sour cream or Greek yogurt, for serving (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Sweet Potatoes: In a medium pot, bring salted water to a boil. Add the diced sweet potatoes and cook for about 10-12 minutes, until fork-tender. Drain and set aside to cool slightly.

      Mix Filling: In a large bowl, combine the cooked sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, cayenne (if using), and salt and pepper. Stir gently to combine, being careful not to break the sweet potatoes too much.

        Prepare Tortillas: In a skillet over medium heat, warm each tortilla for about 30 seconds on each side, or until they are pliable. This step prevents them from cracking when rolled.

          Fill the Tortillas: Spread a layer of enchilada sauce (about 1/2 cup) evenly on the bottom of a 9x13-inch baking dish. Spoon a portion of the sweet potato mixture onto each tortilla, sprinkle with a bit of cheese, then roll it up and place seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

            Top with Sauce and Cheese: Once all tortillas are in the dish, pour the remaining enchilada sauce over the top, ensuring all are covered. Sprinkle the remaining cheese evenly over the sauce.

              Bake: Cover the dish with foil and bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

                Serve: Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro, and serve with sliced avocado and a dollop of sour cream or Greek yogurt if desired.

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