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If you're on the lookout for a delicious, satisfying, and healthy vegetarian dish, look no further than spicy sweet potato black bean enchiladas. This recipe is not just a feast for the taste buds but also a celebration of wholesome ingredients that pack a nutritional punch. Enchiladas, a staple of Mexican cuisine, are typically filled with a variety of ingredients, rolled up in tortillas, and smothered in a rich sauce. In this version, sweet potatoes and black beans take center stage, providing a delightful combination of flavors and textures that will leave you craving more.

Sweet Potato Black Bean Enchiladas

Discover the delicious and nutritious Spicy Sweet Potato Black Bean Enchiladas, perfect for anyone craving a hearty vegetarian dish. Packed with wholesome ingredients like sweet potatoes, black beans, and vibrant spices, this recipe offers a satisfying balance of flavors and textures. Ideal for family dinners or meal prep, these enchiladas are not only a treat for your taste buds but also a wholesome option loaded with vitamins and protein to keep you energized. Prepare to impress your guests with this delightful twist on a Mexican classic!
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Ingredients
  

For the filling:

2 medium sweet potatoes, peeled and cubed

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

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

1 red bell pepper, diced

1 small red onion, diced

2 cloves garlic, minced

1 tsp ground cumin

1 tsp smoked paprika

1 tsp chili powder

Salt and pepper to taste

1 tablespoon olive oil

1/4 cup fresh cilantro, chopped (for garnish)

For the enchilada sauce:

1 can (15 oz) enchilada sauce (store-bought or homemade)

1 tsp ground cumin

1 tsp chili powder

For assembly:

8-10 corn or flour tortillas

1 cup shredded cheese (cheddar, Monterey Jack, or vegan cheese)

Instructions
 

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

    Cook Sweet Potatoes: In a large pot, bring salted water to a boil. Add the cubed sweet potatoes and cook until tender, about 10-12 minutes. Drain and set aside.

      Sauté Vegetables: In a large skillet, heat olive oil over medium heat. Add the diced onion and red bell pepper, cooking until softened (about 5 minutes). Stir in the minced garlic, cumin, smoked paprika, and chili powder, cooking for an additional minute until fragrant.

        Combine Filling: In a large bowl, combine the cooked sweet potatoes, black beans, corn, and onion-pepper mixture. Season with salt and pepper to taste.

          Mix Enchilada Sauce: In a separate small bowl, combine the enchilada sauce with cumin and chili powder. Set aside about 1/2 cup of this sauce to pour over the assembled enchiladas later.

            Assemble Enchiladas: To assemble, take a tortilla and place a generous scoop of the sweet potato filling in the center. Roll it up tightly and place seam-side down in a greased 9x13 inch baking dish. Repeat until all tortillas are filled.

              Add Sauce and Cheese: Pour the remaining enchilada sauce evenly over the top of the rolled enchiladas. Sprinkle the shredded cheese over the sauce.

                Bake: Cover with foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, or until the cheese is bubbly and golden.

                  Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with fresh cilantro before serving. Enjoy!

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