Sweet Potato and Black Bean Enchiladas

Sweet potato and black bean enchiladas are a delicious and flavorful dish that is perfect for any occasion. This recipe is a vegetarian twist on the traditional enchiladas and is easy to make, making it perfect for busy weeknights or lazy weekends. The sweet potatoes and black beans add a unique and tasty twist to the dish, making it a crowd-pleaser.

I first discovered sweet potato and black bean enchiladas when I was looking for a vegetarian enchilada recipe to make for a friend who was coming over for dinner. I wanted to make something that was hearty and filling, but also flavorful and unique. These enchiladas were the perfect choice, and my friend loved them so much that she asked for the recipe. I've been making this dish ever since and it has become a staple in my recipe collection.

Ingredients

• 2 medium sweet potatoes, peeled and cubed
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 1 red bell pepper, diced
• 1 jalapeno pepper, seeded and minced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper to taste
• 1 cup salsa
• 8-10 corn tortillas
• 1 cup shredded cheddar cheese
• Fresh cilantro, chopped, for garnish

Cooking Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sweet potatoes, black beans, onion, red bell pepper, jalapeno, garlic, smoked paprika, cumin, salt, and pepper. Cook for 10-12 minutes, or until the sweet potatoes are tender.
3. Spoon 2-3 tablespoons of the sweet potato and black bean mixture into the center of each tortilla. Roll up the tortilla and place seam side down in a baking dish.
4. Pour the salsa over the top of the enchiladas and sprinkle with shredded cheddar cheese.
5. Bake for 20-25 minutes, or until the cheese is melted and bubbly.
6. Garnish with fresh cilantro and serve hot.

Serving Suggestions

Sweet potato and black bean enchiladas are perfect for a cozy night in, a family dinner, or for entertaining guests. Serve alongside a fresh green salad or some Mexican rice for a complete meal. These enchiladas can also be made ahead of time and stored in the fridge or freezer for easy meal prep.