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Easy Cheesy Sweet Potato Black Bean Enchiladas

easy cheesy sweet potato black bean enchiladas - featured image
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A quick and hearty enchilada recipe combining roasted sweet potatoes, black beans, and melty cheese wrapped in corn tortillas and smothered with enchilada sauce. Perfect for a cozy, comforting dinner with simple ingredients and minimal fuss.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 can (15 oz / 425 g) black beans, rinsed and drained
  • 1½ cups shredded cheese (sharp cheddar and Monterey Jack blend preferred)
  • 12 small corn tortillas
  • 2 cups enchilada sauce (homemade or store-bought, medium-spicy)
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • A handful of chopped cilantro (optional)
  • Juice of half a lime
  • Salt and pepper to taste
  • ½ cup cottage cheese (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with 1 tablespoon olive oil, salt, pepper, and half the cumin and chili powder. Spread on a baking sheet in a single layer and roast for 20-25 minutes until tender and lightly caramelized, tossing halfway through.
  2. While sweet potatoes roast, heat remaining olive oil in a skillet over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Stir in garlic and cook for 1 minute until fragrant. Remove from heat and transfer to a bowl.
  3. Add black beans, roasted sweet potatoes, remaining cumin and chili powder, lime juice, salt, and pepper to the onion and garlic mixture. Fold in cottage cheese if using. Stir gently to combine without mashing. Taste and adjust seasoning.
  4. Warm tortillas by wrapping in a damp paper towel and microwaving for 30 seconds or heating individually in a dry skillet for about 20 seconds per side to prevent cracking.
  5. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish. Spoon about ⅓ cup of filling onto each tortilla, sprinkle with some shredded cheese, then roll tightly and place seam side down in the dish. Repeat with remaining tortillas.
  6. Pour remaining enchilada sauce evenly over the rolled tortillas and sprinkle the rest of the cheese on top. Bake uncovered for 20-25 minutes at 375°F (190°C) until bubbly and golden on top.
  7. Let enchiladas rest for 5 minutes after baking. Garnish with chopped cilantro or extra lime juice if desired. Serve warm.

Notes

Roast sweet potatoes until tender but not mushy for best texture. Warm tortillas before rolling to prevent cracking. Do not overfill tortillas to avoid bursting. If enchilada sauce is too thick, thin with water or broth. Assemble enchiladas the night before and bake fresh for convenience. Variations include using flour tortillas, different beans, adding protein like chicken, or making vegan by substituting dairy ingredients.

Nutrition

Keywords: enchiladas, sweet potato, black beans, cheesy, quick dinner, vegetarian, gluten-free, comfort food

Find it online: https://magnetmeal.com/easy-cheesy-sweet-potato-black-bean-enchiladas-recipe-for-perfect-dinner/