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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) - 1 small onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon chili powder - 1 teaspoon smoked paprika - 1 cup enchilada sauce (store-bought or homemade) - 8 corn tortillas - 1 cup shredded cheese (cheddar or Mexican blend) - Olive oil - Salt and pepper, to taste - Fresh cilantro, for garnish (optional)

Sweet Potato and Black Bean Enchiladas

Discover the delightful flavors of Sweet Potato & Black Bean Enchiladas with this simple recipe. Combining roasted sweet potatoes and hearty black beans wrapped in soft corn tortillas, these enchiladas are both nutritious and satisfying. Packed with fiber, vitamins, and plant-based protein, this dish is perfect for a cozy family dinner. Customize it with your favorite sauces and toppings, and enjoy a delicious, colorful meal that's good for you too!
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Ingredients
  

2 large sweet potatoes, peeled and diced into 1-inch pieces

1 can (15 oz) black beans, drained and rinsed thoroughly

1 cup corn kernels (fresh, frozen, or canned)

1 small red onion, finely diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder

1/2 teaspoon smoked paprika for extra depth

Salt and pepper to taste

10-12 corn tortillas (make sure they're pliable)

2 cups enchilada sauce (you can use store-bought or your own homemade version)

1 cup shredded cheese (options include cheddar, Monterey Jack, or a vegan alternative)

Fresh cilantro, chopped, for garnish

Sour cream or Greek yogurt, for serving

Instructions
 

Prepare the Sweet Potatoes:

    - Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet and drizzle with olive oil, then season with salt and pepper. Roast in the oven for 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized. Once done, remove from the oven and allow them to cool slightly.

      Sauté the Filling:

        - Heat a tablespoon of olive oil in a large skillet over medium heat. Add the diced red onion and sauté for about 3-4 minutes until it becomes translucent. Then, stir in the minced garlic, ground cumin, chili powder, and smoked paprika. Cook for an additional minute, stirring frequently, until the spices are fragrant.

          Combine Ingredients:

            - In a mixing bowl, combine the roasted sweet potatoes, black beans, corn, and sautéed onion mixture. Gently fold the ingredients together and season with salt and pepper to taste, ensuring everything is well integrated.

              Prepare Tortillas:

                - If your corn tortillas are stiff or brittle, warm them up by placing them in a dry skillet over medium heat for about 20 seconds on each side or until they become pliable. This step is crucial for easy rolling.

                  Assemble Enchiladas:

                    - Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent sticking. Take a tortilla and spoon a generous amount of the sweet potato and black bean filling into the center. Roll the tortilla tightly, placing it seam-side down in the baking dish. Repeat this process until all tortillas are filled and arranged in the dish.

                      Add Sauce and Cheese:

                        - Pour the remaining enchilada sauce evenly over the rolled enchiladas, ensuring they are thoroughly covered. Top with a generous sprinkle of shredded cheese to create a gooey, melty topping.

                          Bake the Enchiladas:

                            - Cover the baking dish with aluminum foil to keep the moisture in. Bake in the preheated oven for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and golden brown.

                              Serve:

                                - After baking, let the enchiladas rest for a couple of minutes before serving. Garnish with freshly chopped cilantro for a burst of color and flavor. Serve hot with a side of sour cream or Greek yogurt for a creamy contrast.

                                  Prep Time, Total Time, Servings: 15 minutes | 55 minutes | Serves 4-6

                                    - Presentation Tips: For a beautiful presentation, serve the enchiladas on a platter, drizzled with extra enchilada sauce and topped with a cilantro sprig. Consider adding lime wedges on the side for an extra zing!