Healthy and Delicious Sweet Potato and Black Bean Enchiladas Recipe: A Perfect Vegetarian Meal

Sweet potato and black bean enchiladas are a delicious and healthy meal that is perfect for any occasion. Packed with flavor and nutrients, these enchiladas are a great way to enjoy a comforting and satisfying meal that is also good for you. In this blog post, we’ll explore the history of this dish, the benefits of the ingredients, and provide a step-by-step recipe to make your own sweet potato and black bean enchiladas.

History of Sweet Potato and Black Bean Enchiladas Enchiladas

Are a traditional Mexican dish that dates back to the Mayan civilization. The word enchilada means “in chile” in Spanish, and it refers to a dish made with tortillas that are stuffed with various ingredients and then smothered in a chili sauce. Sweet potato and black bean enchiladas are a modern twist on this classic dish, and they have become a popular vegetarian and vegan option in many Mexican restaurants.

Benefits of Sweet Potatoes and Black Beans Sweet potatoes are a great source of dietary fiber, vitamin A, vitamin C, and potassium. They are also a good source of complex carbohydrates, which provide long-lasting energy and help to stabilize blood sugar levels. Black beans are an excellent source of plant-based protein and are also high in dietary fiber, iron, and folate. They are also low in fat and have been linked to a reduced risk of heart disease.

Recipe for Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can black beans, drained and rinsed
• 1 red onion, diced
• 2 cloves garlic, minced
• 1 jalapeno pepper, seeded and diced
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup vegetable broth
• 8-10 corn tortillas
• 1 cup enchilada sauce
• 1/2 cup shredded cheese (optional)
• Fresh cilantro, chopped (optional)

Sweet Potato and Black Bean Enchiladas Instructions

1. Preheat the oven to 375°F.
2. In a large skillet, heat some oil over medium-high heat. Add the sweet potatoes and onion and cook until the sweet potatoes are tender and lightly browned, about 10 minutes.
3. Add the garlic, jalapeno, chili powder, cumin, paprika, salt, and black pepper, and cook for an additional 2-3 minutes.
4. Add the black beans and vegetable broth and cook for another 5 minutes, stirring occasionally.
5. To assemble the enchiladas, warm the corn tortillas in the microwave or on a griddle. Spread some of the enchilada sauce on each tortilla, then spoon some of the sweet potato and black bean mixture onto the tortilla. Roll up the tortilla and place it seam-side down in a baking dish. Repeat with the remaining tortillas and filling.
6. Pour the remaining enchilada sauce over the enchiladas and sprinkle with cheese (if using).
7. Bake for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
8. Top with chopped cilantro (if using) and serve.

Cooking time for sweet potato and black bean enchiladas

Approximately 45 minutes, and the recipe serves 4-6 people. This recipe can also be made ahead of time and stored in the refrigerator or freezer for later. To reheat, simply cover with aluminum foil and bake in the oven until warmed through.

In conclusion, sweet potato and black bean enchiladas are a delicious and healthy meal.

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