Delicious Sweet Potato and Black Bean Enchiladas

Indulge in a savory delight with these Sweet Potato and Black Bean Enchiladas.

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Delicious Sweet Potato and Black Bean Enchiladas with Chipotle Cream

Ingredients and Quantities:

For 1 person:

• 1 small sweet potato, peeled and diced
• 1/2 cup black beans, cooked
• 2 large tortillas
• 1/4 cup shredded cheese
• 1/4 cup enchilada sauce
• 1/4 cup Greek yogurt
• 1 chipotle pepper in adobo sauce
• 1 clove garlic, minced

For 3 people:

• 3 small sweet potatoes, peeled and diced
• 1 1/2 cups black beans, cooked
• 6 large tortillas
• 3/4 cup shredded cheese
• 3/4 cup enchilada sauce
• 3/4 cup Greek yogurt
• 3 chipotle peppers in adobo sauce
• 3 cloves garlic, minced

Preparation:

• Preheat the oven to 375°F.
• Roast the sweet potatoes in the oven until tender.
• Combine the sweet potatoes, black beans, and cheese in a bowl.
• Fill each tortilla with the sweet potato mixture and roll it up.
• Place the enchiladas in a baking dish and cover with enchilada sauce.
• Bake for 20 minutes, or until the cheese is melted and bubbly.
• Meanwhile, blend the Greek yogurt, chipotle pepper, and garlic in a blender until smooth.
• Serve the enchiladas with a dollop of chipotle cream on top.

Nutrition Facts:

Calories per Serving:

300 calories

Carbohydrates:

40g

Protein:

15g

Gluten Content:

Gluten-free

Pro Tip:

Top the enchiladas with fresh cilantro and avocado for extra flavor.

Why People Love It:

These enchiladas are a delicious and satisfying vegetarian meal that combines the sweetness of the sweet potatoes with the heartiness of the black beans. The chipotle cream adds a spicy kick that takes this dish to the next level.

Best Occasions to Make It:

These enchiladas are perfect for a cozy weeknight dinner or a casual get-together with friends. They are easy to make and always a crowd-pleaser.

Steps for the Best in 140 Words:

To make the best sweet potato and black bean enchiladas, roast the sweet potatoes until they are tender and combine them with the black beans and cheese. Fill each tortilla with the mixture, roll it up, and top with enchilada sauce. Bake until the cheese is melted and bubbly. Blend Greek yogurt, chipotle pepper, and garlic for the chipotle cream. Serve the enchiladas hot with a dollop of the chipotle cream on top. Garnish with fresh cilantro and avocado for extra flavor. These enchiladas are a flavorful and satisfying meal that is sure to become a favorite in your household.

To create a controversial-style article titled “Delicious Sweet Potato and Black Bean Enchiladas with Chipotle Cream,” we will explore various aspects of this popular recipe. This article will be 1300 words long and will cover topics such as how to make it healthier, the origin of the recipe, the best time to enjoy it, the inspiration behind the recipe, the best way to store it, and 5 things to avoid while making the recipe. ### How to Make it More Healthy One way to make this delicious recipe healthier is by using whole grain tortillas instead of regular ones. You can also reduce the amount of cheese and sour cream in the recipe to lower the fat content. Additionally, adding more vegetables like bell peppers, onions, and spinach can increase the nutritional value of the dish. ### Origin Country of Recipe The recipe for Sweet Potato and Black Bean Enchiladas with Chipotle Cream is believed to have originated in Mexico. It combines traditional Mexican flavors with a modern twist, making it a popular dish in many households around the world. ### Best Time to Make It This recipe is versatile and can be enjoyed at any time of the day. However, it is particularly satisfying as a hearty dinner option. The creamy and spicy flavors of the enchiladas make them a perfect comfort food for a cozy evening meal. ### The Inspiration Behind the Recipe The inspiration behind this recipe comes from the rich culinary heritage of Mexican cuisine. The combination of sweet potatoes, black beans, and chipotle cream creates a harmonious blend of flavors that is both comforting and satisfying. ### Best Way to Store To store leftover Sweet Potato and Black Bean Enchiladas, place them in an airtight container and refrigerate them for up to 3 days. To reheat, place the enchiladas in a preheated oven at 350°F for about 15-20 minutes or until heated through. ##### How To Make It Gluten-Free To make this recipe gluten-free, use gluten-free tortillas and ensure that all other ingredients are certified gluten-free. ##### How To Make It Dairy-Free To make this recipe dairy-free, substitute dairy ingredients like cheese and sour cream with plant-based alternatives such as dairy-free cheese and coconut yogurt. ##### 5 Common Questions 1. Can I freeze the enchiladas for later? Yes, you can freeze the enchiladas for up to 3 months. 2. Can I add other vegetables to the filling? Yes, feel free to customize the filling with your favorite vegetables. 3. Can I make the chipotle cream spicier? Adjust the amount of chipotle peppers to suit your spice preference. 4. Can I use canned black beans instead of dried ones? Yes, canned black beans can be used as a convenient alternative. 5. Can I skip the chipotle cream if I don’t like spicy food? Yes, you can omit the chipotle cream or replace it with a milder sauce. By exploring these aspects of the recipe, readers will gain a comprehensive understanding of how to make Delicious Sweet Potato and Black Bean Enchiladas with Chipotle Cream a flavorful and satisfying meal option.