Easy Roasted Sweet Potato & Black Bean Enchiladas
Imagine vibrant layers of flavor in every bite—a combination of roasted sweet potatoes and hearty black beans wrapped in soft tortillas. These Easy Roasted Sweet Potato & Black Bean Enchiladas promise a delightful culinary journey that’s both healthy and satisfying. Their bright flavors are achieved with simple, wholesome ingredients, making them a go-to option for weeknight dinners or relaxed weekend cooking.
When I was a child, my grandmother often served her own version of this dish during our family gatherings. Each time she called us to the table, the enticing aroma would already fill the room, promising warmth and comfort. Over the years, I’ve added my own twist to the recipe, blending traditional tastes with modern conveniences. This dish not only connects me to cherished memories but also invites new ones, as my own family now eagerly awaits each savory forkful.
Why You’ll Love This Recipe
This recipe is a crowd-pleaser for several reasons. Firstly, it caters to diverse dietary preferences by being naturally vegetarian and easily adaptable to vegan lifestyles. Secondly, the recipe is beginner-friendly with straightforward steps that don’t require fancy equipment or advanced skills. Finally, it provides a nutritious meal packed with fiber, vitamins, and plant-based protein, ensuring you and your family are well-nourished and delighted.
Ingredients Notes
The star ingredients here are sweet potatoes and black beans. When selecting sweet potatoes, look for firm ones with even skin. If you prefer a touch more sweetness, you can substitute with yams. For black beans, canned varieties are convenient, but if you opt for dried beans, be sure to soak them overnight. Enhance the flavors with ripe avocados, fresh cilantro, and a squeeze of lime juice before serving.
Recipe Steps
Step 1
Preheat your oven to 400°F (200°C). Peel and dice the sweet potatoes into small cubes. Toss them with olive oil, salt, and cumin, then roast on a baking sheet for 25–30 minutes or until tender, stirring halfway through.
Step 2
In a large skillet over medium heat, add a touch of olive oil and sauté chopped onions until translucent. Stir in minced garlic and cook until fragrant. Add the black beans, taco seasoning, and a splash of vegetable broth. Simmer for 5 minutes, then mix in the roasted sweet potatoes.
Step 3
Prepare your tortillas by warming them slightly to make them more pliable. Fill each with the sweet potato and black bean mixture, rolling them tightly before placing them seam-side down in a baking dish.
Step 4
Pour enchilada sauce evenly over the rolled tortillas. If you like extra cheese, sprinkle some on top before baking.
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Step 5
Bake in the oven for 15–20 minutes until the sauce is bubbly and the enchiladas are heated through. Serve with avocado slices, fresh cilantro, and lime wedges on the side.
Storage Options
The leftovers can be stored in an airtight container in the refrigerator for up to three days. For longer storage, freeze individual enchiladas wrapped in foil and store in a freezer bag. Reheat in the oven for optimal texture, or use a microwave for a quicker option. Thaw overnight in the refrigerator if reheating from frozen.
Variations & Substitutions
For a gluten-free version, use corn tortillas instead of wheat. If you want to add some spice, include diced jalapeños in the bean mixture. To accommodate a vegan diet, use dairy-free cheese or omit it altogether. Alternatively, diversify the filling by adding spinach or kale for a green twist.
Serving Suggestions
These enchiladas make a great lunch or dinner, offering a nutritious and flavorful meal anytime. They pair wonderfully with a crisp green salad or Mexican-style rice. If you’re hosting a party, arrange them as a part of a taco-themed buffet for a vibrant, self-serve experience that guests will love.
Frequently Asked Questions
Can I use canned sweet potatoes instead of fresh ones? While fresh sweet potatoes provide the best texture and flavor, canned ones can be used in a pinch. Just ensure they are well-drained and reduce roasting time as needed. Freshly roasting sweet potatoes creates a robust flavor profile that enhances the dish significantly.
What can I do if I don’t have enchilada sauce? If you’re out of enchilada sauce, you can whip up a quick version using canned tomato sauce, cumin, garlic powder, and chili powder. Adjust the spices to taste, and simmer the mixture to thicken—this homemade solution can save the day!
Can this dish be prepped ahead of time? Absolutely! You can prepare the filling a day before. Simply store it in the fridge and assemble the enchiladas when needed. This makes it handy for busy days when you’re looking to minimize cooking time and still enjoy a delicious, home-cooked meal.
These enchiladas are a testament to how simple ingredients can create extraordinary meals. With mere minutes spent preparing, you’re set to relish a dish that promises nostalgia, warmth, and a punch of flavor every single time. So, gather your loved ones and indulge in this deliciously wholesome tradition.
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Easy Roasted Sweet Potato & Black Bean Enchiladas
Ingredients
Main Ingredients
- 2 lb sweet potatoes peeled and diced
- 2 tbsp olive oil divided
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 0.5 tsp salt
- 0.5 tsp black pepper
- 1 can black beans drained and rinsed
- 8 count corn tortillas
- 1.5 cup enchilada sauce
- 1 cup shredded cheese cheddar or Mexican blend
- 0.25 cup cilantro chopped, for garnish
Instructions
Preparation Steps
- Preheat the oven to 400°F (200°C).
- Toss diced sweet potatoes with 1 tablespoon of olive oil, cumin, smoked paprika, salt, and black pepper.
- Spread on a baking sheet and roast for 20-25 minutes until tender.
- In a skillet, heat remaining olive oil and sauté black beans briefly.
- Fill each tortilla with roasted sweet potatoes and black beans.
- Roll up and place in a baking dish. Top with enchilada sauce and shredded cheese.
- Bake in the oven for 10 minutes or until cheese is melted and bubbly.
- Garnish with cilantro before serving.
Notes
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