Sweet Potato & Black Bean Enchiladas
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 small onion, finely chopped
- 2 cups enchilada sauce
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp smoked paprika (optional)
- Salt and pepper to taste
- 8-10 flour or corn tortillas
- 1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
- Fresh cilantro, for garnish
- Sour cream or Greek yogurt (optional, for serving)
Instructions:
- Preheat Oven:
- Preheat your oven to 375°F (190°C).
- Prepare Sweet Potatoes:
- Boil or steam sweet potatoes until tender (about 10-12 minutes). Mash them lightly in a bowl.
- Make Filling:
- Heat a skillet over medium heat and sauté the chopped onion until translucent.
- Add the black beans, corn, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 3-5 minutes.
- Mix the cooked sweet potatoes with the black bean mixture until well combined.
- Assemble Enchiladas:
- Spread a thin layer of enchilada sauce in the bottom of a baking dish.
- Place a scoop of the filling in the center of each tortilla, roll it tightly, and place seam-side down in the baking dish.
- Repeat with all tortillas, fitting them snugly in the dish.
- Add Sauce and Cheese:
- Pour the remaining enchilada sauce evenly over the rolled tortillas.
- Sprinkle the shredded cheese on top.
- Bake:
- Cover the dish with foil and bake for 20 minutes.
- Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Garnish and Serve:
- Garnish with fresh cilantro and serve with sour cream or Greek yogurt on the side.
Enjoy these hearty, flavorful enchiladas that are perfect for a cozy dinner!