Sweet Potato and Black Bean Enchiladas Recipe
Serves: 4 to 6
Ingredients:
- 1 Medium White or Yellow Onion
- 1 Large Sweet Potato
- 1 (8 oz) can Black Beans, drained and rinsed
- 1 Cup Diced Tomatoes (fresh or canned)
- 2 (8 oz) cans Tomato Sauce
- 1 1/2 Tablespoons Cayenne Pepper (adjust to 1 tablespoon for milder flavor)
- 1 1/2 Tablespoons Black Pepper
- 1 1/2 Tablespoons Garlic Powder
- 1 Tablespoon Onion Powder
- 1 Tablespoon Vegetable Oil
- 12 Corn Tortillas
- Optional for Garnish: 1 Avocado, a bunch of Cilantro, 3 Green Onions, 1/2 Cup Cheese of your choice
Instructions:
- Preparation: Preheat your oven to 375°F. Peel and dice the sweet potato into small cubes. Arrange them on a baking sheet lined with parchment paper, drizzle with vegetable oil, and season with salt and pepper. Roast for 15-20 minutes until tender.
- Combine Filling: In a large mixing bowl, combine the roasted sweet potatoes, diced onion, black beans, and diced tomatoes.
- Prepare Sauce: In a separate bowl, mix tomato sauce with cayenne pepper, black pepper, garlic powder, and onion powder until well combined.
- Assemble Enchiladas: Lightly oil a 9×13 inch baking dish. Line the bottom with corn tortillas. Spread about 1/2 cup of the tomato sauce over the tortillas, followed by half of the sweet potato mixture. Repeat with another layer of tortillas, another 1/2 cup of sauce, and the remaining sweet potato mixture. Top with the last of the sauce and spread evenly.
- Bake: Optional: Garnish with cilantro, green onions, and cheese before baking. Place in the oven and bake for 25-30 minutes.
- Serve: Remove from oven, top with slices of avocado, and serve hot.
Enjoy this delightful fusion of sweet and spicy flavors, packed with nutritious ingredients, perfect for a family dinner or as a hearty vegetarian meal option.
