Delicious Sweet Potato and Black Bean Enchiladas Supreme

Indulge in irresistible Sweet Potato and Black Bean Enchiladas Supreme goodness!

Disclosure: This post contains affiliate links. We may earn a commission at no extra cost to you.

Get Instant Access to 1,000+ Recipes! Discover, cook, and enjoy every day. Install now to get started!

Delicious Sweet Potato and Black Bean Enchiladas Supreme Recipe

Ingredients:

For 1 person:

• 1 small sweet potato, diced
• 1/2 cup black beans, cooked
• 2 tortillas
• 1/2 cup enchilada sauce
• 1/4 cup shredded cheese

For 3 people:

• 3 small sweet potatoes, diced
• 1 1/2 cups black beans, cooked
• 6 tortillas
• 1 1/2 cups enchilada sauce
• 3/4 cup shredded cheese

Preparation:

Preparation time: 30 minutes

Level: Easy

Cuisine type: Mexican

Step by Step:

1. Preheat the oven to 375°F.
2. In a skillet, cook the sweet potatoes until tender.
3. Add the black beans and cook for another 2 minutes.
4. Fill each tortilla with the sweet potato and black bean mixture.
5. Roll up the tortillas and place them in a baking dish.
6. Pour the enchilada sauce over the tortillas and sprinkle with cheese.
7. Bake in the oven for 20 minutes or until the cheese is melted and bubbly.

Nutrition Facts:

Calories per serving: 350

Carbs: 45g

Protein: 12g

Gluten content: Gluten-free

Pro Tip: Serve with a dollop of sour cream and fresh cilantro for added flavor!

Delicious Sweet Potato and Black Bean Enchiladas Supreme

How to make it more healthy

To make this recipe healthier, you can use whole wheat or corn tortillas instead of white flour tortillas. You can also reduce the amount of cheese used or opt for a low-fat cheese option. Additionally, adding more veggies like bell peppers, spinach, or zucchini can boost the nutritional value of the enchiladas.

Origin of the Recipe

This recipe is inspired by traditional Mexican enchiladas but with a twist of adding sweet potatoes for a unique flavor. The combination of sweet potatoes and black beans makes it a hearty and satisfying dish.

Best Time to Make It

These enchiladas are perfect for dinner as they are filling and packed with flavors. However, you can also enjoy them for lunch or brunch for a delicious and nutritious meal.

The Inspiration Behind the Recipe

The inspiration behind this recipe came from a desire to create a vegetarian enchilada dish that is not only delicious but also nutritious. The sweet potatoes add a hint of sweetness that complements the savory black beans and spices perfectly.

Best Way to Store

You can store any leftover enchiladas in an airtight container in the refrigerator for up to 3-4 days. Simply reheat them in the oven or microwave before serving.

5 Things to Avoid While Making the Recipe

1. Avoid overfilling the tortillas, as it can make them difficult to roll. 2. Make sure not to overcook the sweet potatoes, as they should be soft but not mushy. 3. Do not skip the spices, as they are essential for flavor. 4. Avoid using too much cheese, as it can overpower the other ingredients. 5. Be careful not to tear the tortillas while rolling them, as it can cause the filling to spill out.

How To Make It Gluten-Free

To make this recipe gluten-free, use certified gluten-free corn tortillas instead of flour tortillas. Ensure that all other ingredients, including spices and canned goods, are also gluten-free.

How To Make It Dairy-Free

To make this recipe dairy-free, use dairy-free cheese alternatives such as vegan cheese or nutritional yeast. You can also skip the cheese altogether and focus on the flavors of the sweet potatoes and black beans.

5 Common Questions with Answers

1. Can I freeze the enchiladas? Yes, you can freeze the assembled enchiladas before baking. Just wrap them tightly in foil and freeze for up to 3 months. 2. Can I add meat to the recipe? Yes, you can add cooked chicken or ground beef to the filling if desired. 3. Can I make this recipe spicy? Yes, you can adjust the spice level by adding more or less chili powder, cayenne pepper, or hot sauce. 4. Can I substitute other beans for black beans? Yes, you can use kidney beans, pinto beans, or chickpeas as a substitute for black beans. 5. Can I make this recipe ahead of time? Yes, you can assemble the enchiladas ahead of time and refrigerate them until ready to bake.