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Black Bean Enchiladas Recipe

Black Bean Enchiladas Recipe
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★★★★★

5.1 from 13 reviews

Delicious and nutritious Black Bean Enchiladas made with tender sweet potatoes, black beans, and corn, seasoned with cumin and chili powder, then baked with enchilada sauce and cheese. This flavorful vegetarian dish is perfect for a comforting family meal and can be garnished with fresh cilantro for an added burst of freshness.

Ingredients

Scale

Vegetables and Beans

  • 2 medium sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed (about 15 oz)
  • 1 cup corn kernels (fresh or frozen)

Spices and Sauce

  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 cup enchilada sauce

Tortillas and Toppings

  • 8 corn tortillas
  • 1 cup shredded cheese (optional, such as cheddar or Monterey Jack)
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven: Set your oven to 375°F (190°C) to prepare for baking the enchiladas later.
  2. Cook the sweet potatoes: Place the diced sweet potatoes in a pot of boiling water and cook for 10-15 minutes until they become tender and easy to mash.
  3. Prepare filling: In a large mixing bowl, combine the cooked sweet potatoes, drained black beans, corn kernels, cumin, and chili powder. Mix well to evenly distribute the spices throughout the mixture.
  4. Prepare baking dish: Spread a thin layer of enchilada sauce evenly over the bottom of a baking dish to prevent sticking and add flavor.
  5. Assemble enchiladas: Fill each corn tortilla with a generous amount of the sweet potato and bean mixture. Roll them tightly and place seam-side down in the prepared baking dish, arranging them side by side.
  6. Add sauce and cheese: Pour the remaining enchilada sauce evenly over the rolled tortillas. Sprinkle the shredded cheese on top if desired for a melty, savory finish.
  7. Bake: Place the baking dish in the oven and bake for 20-25 minutes until the enchiladas are heated through and the cheese has melted and is bubbly.
  8. Garnish and serve: Remove from oven and garnish with fresh cilantro. Serve the enchiladas warm for a flavorful and satisfying meal.

Notes

  • Omitting cheese makes this recipe vegan-friendly; use vegan cheese as an alternative if preferred.
  • For extra protein, consider adding cooked quinoa or diced chicken.
  • Adjust the spice level by modifying the amount of chili powder.
  • Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
  • Use fresh or frozen corn kernels as per availability without impacting taste.
  • To soften the tortillas before assembling, warm them briefly in a skillet or microwave to prevent cracking.

Nutrition

Keywords: Black bean enchiladas, vegetarian enchiladas, sweet potato enchiladas, Mexican dinner, healthy enchilada recipe

Find it online: https://cookwithruby.com/black-bean-enchiladas-recipe/