introduction
Sweet Potato, Corn, and Black Bean Enchiladas are a delicious vegetarian dish that everyone will enjoy. Perfect for a cozy dinner or a gathering, this recipe combines flavorful ingredients in a hearty meal.
Table of Contents
why make this recipe
This recipe is not only tasty but also nutritious, providing a good dose of vitamins from and fiber from Potato black beans. It requires minimal prep time and features ingredients that are easy to find. Additionally, these enchiladas are a great choice for meatless Mondays or any family-friendly occasion.
how to make Sweet Potato, Corn, and Black Bean Enchiladas
Start by roasting sweet potatoes until tender. While they cook, prepare the filling by sautéing red onion and garlic, then combine everything in a pan. Assemble the by filling tortillas, rolling them up, and baking with enchilada sauce and cheese.
Ingredients :
4 cups sweet potatoes, peeled and diced, 2 tablespoons olive oil, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, Salt and pepper to taste, 1 can black beans, drained and rinsed (15 ounces), 1 cup frozen corn kernels, thawed, 1/2 cup red onion, finely chopped, 2 cloves garlic, minced, 1 tablespoon lime juice, 1/4 cup fresh cilantro, chopped, 8 small whole wheat tortillas, 2 cups enchilada sauce, 1 1/2 cups shredded cheese (Monterey Jack or cheddar), 1 avocado, sliced (optional, for serving), Sour cream (optional, for serving)
Directions :
- Preheat the oven to 400°F (200°C).
- In a large bowl, toss the diced sweet potatoes with olive oil, cumin, paprika, salt, and pepper.
- Spread the sweet potatoes evenly on a baking sheet and roast in the oven for 20-25 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, in a large pan, heat a little olive oil over medium heat. Add the red onion and garlic, sautéing until soft and fragrant, about 3 minutes.
- Add the black beans, corn, roasted sweet potatoes, lime juice, and cilantro to the pan, stirring to combine and heating through for about 5 minutes.
- Remove from heat and adjust seasoning if needed with more salt and pepper.
- Reduce the oven temperature to 375°F (190°C).
- To assemble the enchiladas, fill each tortilla with about 1/3 cup of the sweet potato mixture, then roll tightly and place seam-side down in a baking dish.
- Pour the enchilada sauce evenly over the top of the filled tortillas.
- Sprinkle the shredded cheese over the top.
- Bake the enchiladas in the oven for 20-25 minutes, or until the cheese is melted and bubbly.
- Serve hot with sliced avocado and sour cream on the side if desired.
how to serve Sweet Potato, Corn, and Black Bean Enchiladas
These enchiladas are best served warm, fresh out of the oven. Pair them with avocado slices and a dollop of sour cream for added creaminess. They make an excellent choice for a family dinner or a cozy get-together.
how to store Sweet Potato, Corn, and Black Bean Enchiladas
To store leftovers, place them in an airtight container in the refrigerator. Reheat in the oven until hot throughout, ensuring the cheese is melted again for the best texture.
tips to make Sweet Potato, Corn, and Black Bean Enchiladas
For a creamier texture, consider mixing in some cream cheese with the filling. Be sure to dice the sweet potatoes evenly for consistent roasting. Pre-mixing the spices with the olive oil enhances flavor absorption. When rolling enchiladas, don’t overstuff them to avoid tearing the tortillas.
variation (if any)
For a spicier kick, add jalapeños to the filling or drizzle hot sauce over the finished enchiladas. You can also substitute the cheese for a dairy-free alternative to make this dish vegan.
FAQs
Can I make Sweet Potato, Corn, and Black Bean Enchiladas ahead of time?
Yes, you can prepare the filling and assemble the enchiladas in advance. Just store them covered in the refrigerator and bake when ready to serve.
How long will the leftovers last?
Leftovers can be stored in the refrigerator for up to 3-4 days. Ensure they are in a well-sealed container.
Can I freeze Sweet Potato, Corn, and Black Bean Enchiladas?
Absolutely! Wrap in foil and store in an airtight container. They can be frozen for up to 2 months. Reheat directly from the freezer, adding a little extra time to the baking process.