Best 2 Smoky Sweet Potato And Black Bean Enchiladas Recipes
Embark on a culinary journey to savor the tantalizing flavors of Smoky Sweet Potato and Black Bean Enchiladas, a delectable vegetarian dish that bursts with vibrant ingredients and tantalizes your taste buds. This recipe combines the smokiness of roasted sweet potatoes with the heartiness of black beans, wrapped in soft tortillas and smothered in a luscious enchilada sauce. Each bite offers a symphony of textures and flavors, from the tender sweet potatoes to the creamy black beans, all harmonized by a medley of spices and herbs. Whether you're a seasoned vegetarian or simply seeking a hearty and flavorful meal, these enchiladas promise a satisfying and memorable dining experience.
Alongside the main enchilada recipe, this article presents a collection of diverse recipes that cater to a variety of dietary preferences and culinary curiosities. Dive into the tangy and refreshing world of Pickled Red Onions, adding a burst of color and acidity to your meals. Discover the secrets of homemade Enchilada Sauce, a versatile condiment that elevates any Mexican-inspired dish. For those with a sweet tooth, indulge in the velvety smoothness of Sweet Potato Brownies, a delightful treat that combines the richness of chocolate with the natural sweetness of sweet potatoes. Embark on this culinary adventure and explore the vibrant flavors and textures that await within these enticing recipes.
SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
SMOKY SWEET POTATO AND BLACK BEAN ENCHILADAS
My hearty, delicious, nutrient-packed vegetarian dish is amazingly healthy. Everyone I've made it for has loved it-even carnivores! I always make two batches and freeze one. You'll want to eat this every week! -Elizabeth Lindemann, Salem, Massachusetts
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. In a large saucepan, place a steamer basket over 1 in. of water. Place sweet potato, onion and red pepper in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, until tender, 15-20 minutes., Transfer vegetables to a large bowl. Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Stir in black beans., Spread 1/3 cup enchilada sauce into a greased 13x9-in. baking dish. Place 1/3 cup vegetable mixture in center of each tortilla; sprinkle with 4 teaspoons cheese. Roll up and place in prepared dish, seam side down. Top with remaining enchilada sauce; sprinkle with remaining cheese., Bake, uncovered, until casserole is heated through and cheese is melted, 20-25 minutes. If desired, serve with optional toppings., Freeze option: Cover and freeze unbaked enchiladas. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Cover casserole with foil; bake until casserole is heated through, sauce is bubbling and cheese is melted, 30-35 minutes. Serve as directed.
Nutrition Facts : Calories 399 calories, Fat 14g fat (7g saturated fat), Cholesterol 34mg cholesterol, Sodium 843mg sodium, Carbohydrate 52g carbohydrate (9g sugars, Fiber 8g fiber), Protein 18g protein.
Tips:
- Prep the Sweet Potatoes in Advance: To save time, roast the sweet potatoes up to 3 days ahead of time. Simply store them in an airtight container in the refrigerator until ready to use.
- Use a Variety of Beans: Feel free to mix and match different types of beans in this recipe. Black beans, pinto beans, and kidney beans are all great options.
- Don't Overcook the Enchiladas: The enchiladas are done cooking when the cheese is melted and bubbly and the tortillas are heated through. Overcooking can make the tortillas tough.
- Serve with Your Favorite Toppings: Top the enchiladas with your favorite toppings, such as sour cream, guacamole, salsa, or diced avocado.
Conclusion:
This recipe for Smoky Sweet Potato and Black Bean Enchiladas is a delicious and satisfying meal that is perfect for any occasion. The sweet potatoes and black beans provide a hearty and flavorful filling, while the smoky chipotle sauce adds a touch of heat. These enchiladas are sure to be a hit with your family and friends!
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