Sweet Potato And Black Bean Enchiladas

Ingredients:

3 tablespoons olive oil

1 sweet potato, peeled and cubed into small chunks, (about 2 cups)

1/2 red onion, diced finely, (about 1/2 cup)

1 teaspoon kosher salt

1 teaspoon chili powder

1 teaspoon cumin

1 clove garlic, minced

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

1/2 cup corn, (frozen, canned, or fresh)

1/2 lime, juiced

1 (10 ounce) can Old El Paso red enchilada sauce

1/3 cup heavy cream

2 cups shredded Mexican cheese, , divided

10 (6-inch) flour tortillas

Optional Toppings:

guacamole, sour cream, tomato, onion, salsa

Instructions:

Step 1:

Preheat oven to 350 degrees.

Spray a 9×13 baking dish with cooking spray.

Step 2:

In a large skillet or Dutch oven, heat the olive oil to medium-high heat.

Add the sweet potatoes, onion, salt, chili powder, and cumin.

Cook for 10 minutes or until sweet potatoes are fork tender.

You can add more olive oil if needed as you cook them. You do not want to undercook them here.

Step 3:

Add the garlic and cook for 30 seconds.

Remove from heat and stir in the black beans, corn, and lime juice.

Step 4:

In a small bowl, combine the enchilada sauce and cream.

Pour about 1/4 cup of the mixture into the sweet potato mixture.

Pour another 1/2 cup on the bottom of the prepared baking dish.

Step 5:

Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese.

You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.

Step 6:

Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.

Step 7:

Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.

Top with guacamole, sour cream, and salsa if desired.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use different types of tortillas for this recipe?

Yes, you can use different types of tortillas based on your preference or dietary needs.

Whole wheat, corn, or even gluten-free tortillas can be used as alternatives to flour tortillas.

Can I make this recipe ahead of time?

Yes, you can prepare the enchiladas ahead of time by assembling them and storing them in the refrigerator until you’re ready to bake.

Just make sure to add the cheese and sauce just before baking to keep the tortillas from becoming soggy.

Can I omit the heavy cream in the sauce?

If you prefer a lighter version, you can omit the heavy cream or substitute it with a lighter option like half-and-half or milk.

The sauce might have a slightly different consistency but will still be delicious.

Can I adjust the spice level of the recipe?

Absolutely! If you want a milder dish, you can reduce or omit the chili powder and cumin.

To add more heat, you can include additional spices like cayenne pepper or red pepper flakes.

Are the optional toppings necessary?

The optional toppings like guacamole, sour cream, tomato, onion, and salsa are meant to enhance the flavor and add a fresh element to the dish.

Feel free to customize the toppings based on your taste preferences.

Can I use different types of potatoes in this recipe?

While the recipe calls for sweet potatoes, you can experiment with other types of potatoes like russet or Yukon gold if you prefer.

Just keep in mind that the flavor and texture may vary slightly.

Is there a substitute for flour tortillas?

Yes, you can use corn tortillas or other gluten-free tortilla options if you want to make the dish gluten-free.

Corn tortillas are a traditional choice for enchiladas and can add a different flavor to the dish.

Can I make this recipe vegan?

To make this recipe vegan, you can omit the dairy ingredients like cheese and heavy cream. Instead, use vegan cheese alternatives and non-dairy cream options.

Ensure the enchilada sauce and other ingredients are also vegan-friendly.

Can I prepare the sweet potato filling ahead of time?

Yes, you can prepare the sweet potato and black bean filling ahead of time and store it in an airtight container in the refrigerator.

When you’re ready to assemble the enchiladas, simply reheat the filling before assembling.