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Sweet Potato & Black Bean Enchiladas are a vibrant and wholesome dish that perfectly marries flavor and nutrition. These enchiladas not only offer a delightful culinary experience but also pack a punch when it comes to health benefits. With a colorful presence and rich taste, they are a fantastic option for anyone looking to enjoy a hearty meal without compromising on health.

Sweet Potato Black Bean Enchiladas

Discover the deliciousness of Sweet Potato & Black Bean Enchiladas, a vibrant and healthy dish that combines flavor and nutrition effortlessly. Packed with nutrient-rich sweet potatoes and protein-filled black beans, these enchiladas offer a hearty meal ideal for family dinners or meal prep. With customizable ingredients and a variety of toppings, they're perfect for any dietary preference. Follow our easy recipe and impress everyone at your next gathering with this wholesome delight!
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

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

1 small red onion, diced

2 cloves garlic, minced

1 teaspoon cumin

1 teaspoon chili powder

½ teaspoon smoked paprika

Salt and pepper to taste

8 small corn or flour tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or a dairy-free alternative)

Fresh cilantro and lime wedges for serving

Instructions
 

Preheat the Oven: Preheat your oven to 375°F (190°C).

    Cook the Sweet Potatoes: In a medium saucepan, bring water to a boil. Add the diced sweet potatoes and cook for about 10-12 minutes, until fork-tender. Drain and set aside.

      Prepare the Filling: In a large skillet, heat a drizzle of oil over medium heat. Add the diced red onion, and sauté until translucent, about 5 minutes. Add the minced garlic, cumin, chili powder, smoked paprika, and cook for 1 more minute.

        Combine Ingredients: In a large mixing bowl, combine the cooked sweet potatoes, black beans, corn, and the sautéed onion and garlic mixture. Season with salt and pepper to taste. Stir until everything is well combined.

          Assemble the Enchiladas: Spread ½ cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Take a tortilla, fill it with about ¼ cup of filling, and roll it tightly. Place seam-side down in the dish. Repeat with the remaining tortillas and filling.

            Add Sauce and Cheese: Once all the enchiladas are in the baking dish, pour the remaining enchilada sauce over the top. Sprinkle with the shredded cheese.

              Bake: Cover with foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is bubbly and slightly golden.

                Serve: Let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 25 minutes | 55 minutes | 4 servings