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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, rinsed and drained - 1 cup corn kernels (fresh, frozen, or canned) - 1 small onion, chopped - 2 cloves garlic, minced - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/4 teaspoon cayenne pepper (adjust to taste) - Salt and pepper to taste - 8-10 corn tortillas - 2 cups enchilada sauce (store-bought or homemade) - Fresh cilantro, for garnish (optional) - Avocado slices, for serving (optional)

Sweet Potato and Black Bean Enchiladas

Discover the deliciousness of Spicy Sweet Potato & Black Bean Enchiladas, a vibrant and nutritious dish perfect for any occasion! This recipe beautifully combines the natural sweetness of sweet potatoes with hearty black beans, creating a satisfying balance of flavors and textures. Ideal for vegans and non-vegans alike, these enchiladas are easy to make and packed with health benefits, offering comfort food that doesn't compromise on nutrition. Gather your ingredients, and enjoy a homemade meal that warms the heart!
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Ingredients
  

2 medium sweet potatoes, peeled and diced into 1-inch cubes

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

1 small red onion, finely chopped

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon cayenne pepper (adjust according to your heat preference)

Salt and pepper, to taste

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

1 cup shredded cheese (cheddar or Monterey Jack work well)

8 large corn tortillas

2 cups enchilada sauce (store-bought or homemade)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C) to ensure it's hot enough for baking.

    Cook Sweet Potatoes: In a large saucepan, bring water to a boil. Add the diced sweet potatoes and cook for 10-12 minutes or until they are fork-tender. Drain the sweet potatoes and set them aside to cool slightly.

      Sauté the Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Once the oil is heated, add the finely chopped red onion. Sauté for about 3-4 minutes until the onion becomes translucent. Then, stir in the minced garlic and cook for an additional 1 minute until fragrant.

        Mix the Filling: In a large mixing bowl, combine the cooked sweet potatoes, rinsed black beans, sautéed onion and garlic, corn kernels, ground cumin, smoked paprika, cayenne pepper, and half of the shredded cheese. Season the mixture with salt and pepper to taste. Stir everything together until well combined.

          Prepare the Tortillas: If you are using store-bought tortillas, warm them in the microwave for about 30 seconds to make them more pliable for rolling.

            Assemble the Enchiladas: Spread a thin layer of enchilada sauce on the bottom of a 9x13 inch baking dish to prevent the enchiladas from sticking. Take one tortilla, place about 1/4 cup of the sweet potato filling in the center, and roll it up tightly. Place the rolled tortilla seam side down in the prepared dish. Repeat this process with the remaining tortillas and filling until the dish is full.

              Top with Sauce and Cheese: Once all the enchiladas are arranged in the dish, pour the remaining enchilada sauce evenly over the top. Sprinkle the rest of the shredded cheese to create a gooey layer on top.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and continue to bake for an additional 10 minutes, or until the cheese is melted, bubbly, and golden brown.

                  Garnish and Serve: Carefully remove the dish from the oven and let it cool for a few minutes. Garnish the enchiladas with freshly chopped cilantro and serve with lime wedges on the side for an extra splash of brightness.

                    Prep Time: 20 mins | Total Time: 50 mins | Servings: 4-6

                      - Presentation Tips: Serve individual enchiladas on a plate, drizzled with additional enchilada sauce and topped with a sprinkle of cilantro and chopped lime zest for added flair.