Smoky Black Bean and Sweet Potato Enchiladas

Indulge in flavorful Smoky Black Bean and Sweet Potato Enchiladas tonight!

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Smoky Black Bean and Sweet Potato Enchiladas

Ingredients and Quantities:

For 1 person:

• 1 small sweet potato, diced
• 1/2 cup black beans, cooked
• 1/4 cup red onion, diced
• 1/2 tsp smoked paprika
• 1/2 tsp cumin
• 2 small tortillas
• 1/4 cup shredded cheese
• 1/4 cup enchilada sauce
• Salt and pepper to taste

For 3 people:

• 3 small sweet potatoes, diced
• 1 1/2 cups black beans, cooked
• 3/4 cup red onion, diced
• 1 1/2 tsp smoked paprika
• 1 1/2 tsp cumin
• 6 small tortillas
• 3/4 cup shredded cheese
• 3/4 cup enchilada sauce
• Salt and pepper to taste

Preparation:

Time: 45 minutes

Level: Intermediate

Cuisine Type: Mexican

Step by Step Preparation:

1. Preheat oven to 375°F.
2. In a pan, sauté sweet potatoes, black beans, red onion, smoked paprika, and cumin until sweet potatoes are tender.
3. Fill tortillas with the mixture, roll them, and place in a baking dish.
4. Pour enchilada sauce over the enchiladas and top with shredded cheese.
5. Bake for 20 minutes until cheese is melted and enchiladas are heated through.
6. Serve hot and enjoy!

Nutrition Facts:

Calories per serving: 300

Carbs: 40g

Protein: 12g

Gluten content: Gluten-free

Pro Tip:

For a spicy kick, add some diced jalapenos to the filling mixture before rolling the enchiladas.

Smoky Black Bean and Sweet Potato Enchiladas

How to Make It More Healthy

To make this recipe even healthier, you can use whole wheat tortillas, reduce the amount of cheese, and add extra vegetables like bell peppers or spinach.

Origin of the Recipe

This recipe is inspired by traditional Mexican enchiladas, but with a twist of smoky black beans and sweet potatoes. It’s a fusion of flavors that will delight your taste buds.

Best Time to Make It

These Smoky Black Bean and Sweet Potato Enchiladas are perfect for dinner. They are hearty and satisfying, making them a great choice for a comforting evening meal.

The Inspiration Behind the Recipe

The inspiration for this recipe came from a desire to create a vegetarian enchilada dish that was full of flavor and nutrients. The combination of sweet potatoes and black beans provides a delicious and filling meal.

Best Way to Store

To store leftover enchiladas, place them in an airtight container in the refrigerator. They will last for up to 3 days. You can also freeze them for longer storage.

5 Things to Avoid While Making the Recipe

1. Avoid overfilling the tortillas, as they may burst during baking. 2. Avoid using too much cheese, as it can overpower the other flavors. 3. Avoid overcooking the sweet potatoes, as they may become mushy. 4. Avoid skipping the smoky spices, as they add depth to the dish. 5. Avoid using stale tortillas, as they may not roll properly.

How to Make It Gluten-Free

To make this recipe gluten-free, use gluten-free tortillas or corn tortillas instead of wheat tortillas.

How to Make It Dairy-Free

To make this recipe dairy-free, use dairy-free cheese or nutritional yeast as a substitute for the cheese.

Common Questions:

1. Can I make this recipe ahead of time? Yes, you can assemble the enchiladas ahead of time and bake them when ready to eat. 2. Can I add meat to this recipe? You can add cooked chicken or ground beef to the filling if you prefer a meatier version. 3. Can I freeze the enchiladas? Yes, you can freeze the enchiladas before or after baking for future meals. 4. Can I adjust the spice level? Feel free to adjust the amount of spices to suit your taste preferences. 5. Can I use a different type of bean? You can substitute black beans with kidney beans or pinto beans if you prefer.