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- 2 medium sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh or frozen) - 1 small onion, finely chopped - 2 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon smoked paprika - 1 teaspoon chili powder - Salt and pepper to taste - 8 corn tortillas - 1 cup enchilada sauce (store-bought or homemade) - 1 cup shredded cheese (cheddar or a cheese blend) - Fresh cilantro, for garnish (optional)

Sweet Potato and Black Bean Enchiladas

Discover the flavor-packed delight of Sweet Potato and Black Bean Enchiladas! This nutritious twist on a classic dish blends sweet potatoes and black beans for a satisfying meal that pleases everyone, whether vegetarian or meat-lover. Featuring spices for added depth and easy-to-follow instructions, this recipe is perfect for any dinner table. Explore the ingredients, health benefits, and tips for a gorgeous presentation that makes this dish a feast for both the eyes and palate.
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Ingredients
  

2 medium sweet potatoes, peeled and diced

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

1 cup corn kernels (fresh or frozen)

1 red bell pepper, diced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

Salt and pepper, to taste

½ cup shredded cheese (cheddar or Monterey Jack), plus more for topping

8 large corn tortillas

2 cups enchilada sauce (store-bought or homemade)

¼ cup fresh cilantro, chopped (for garnish)

1 lime, cut into wedges (for serving)

Instructions
 

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

    Prepare the Sweet Potatoes: In a medium pot, bring salted water to boil. Add diced sweet potatoes and cook until tender, about 10-12 minutes. Drain and let cool slightly.

      Mix Filling: In a large bowl, combine the cooked sweet potatoes, black beans, corn, red bell pepper, ground cumin, smoked paprika, chili powder, salt, pepper, and ½ cup of shredded cheese. Mix until well combined.

        Warm Tortillas: To make them pliable, warm the corn tortillas by wrapping them in a damp paper towel and microwaving for about 30 seconds or heating them on a skillet over medium heat for a few seconds on each side.

          Assemble Enchiladas: Spread about ½ cup of enchilada sauce on the bottom of a 9x13 inch baking dish. Take one tortilla, add a generous portion of the sweet potato mixture (about ⅓ cup), and roll it up. Place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.

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

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

                Garnish and Serve: Remove the enchiladas from the oven and let them sit for 5 minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                  Prep Time: 20 minutes | Total Time: 50 minutes | Servings: 4