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Sweet Potato & Black Bean Bliss Enchiladas are a delicious and nutritious dish that brings vibrant flavors to your table. This recipe is perfect for anyone looking to explore the world of plant-based meals, which have gained popularity for their health benefits and satisfying nature. With a delightful combination of sweet potatoes and black beans, these enchiladas offer a wholesome solution for lunch or dinner, making them an excellent choice for families and meal prep alike. The ease of preparation ensures you can whip up this dish without hassle while enjoying its rich flavors.

Sweet Potato and Black Bean Enchiladas

Discover the vibrant flavors of Sweet Potato & Black Bean Bliss Enchiladas! This nutritious, plant-based dish is easy to prepare and packed with wholesome ingredients like sweet potatoes, black beans, and corn. Perfect for family dinners or meal prep, these enchiladas offer a delightful mix of taste and health benefits. Garnish with fresh cilantro and serve with lime for a refreshing twist. Dive into a satisfying and delicious culinary experience that everyone will enjoy!
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Ingredients
  

2 large sweet potatoes, peeled and diced

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

1 cup corn kernels (fresh, frozen, or canned)

1 small red onion, finely chopped

2 cloves garlic, minced

1 tsp ground cumin

1 tsp chili powder

Salt and pepper to taste

8-10 corn tortillas

2 cups red enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or a Mexican blend)

Fresh cilantro, chopped, for garnish

Lime wedges, for serving

Instructions
 

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

    Cook Sweet Potatoes: In a medium saucepan, bring water to a boil. Add the diced sweet potatoes and cook until fork-tender, about 10 minutes. Drain and set aside.

      Sauté Vegetables: In a large skillet over medium heat, add a drizzle of olive oil. Add the chopped red onion and garlic, sautéing until the onion is translucent, about 5 minutes.

        Mix Filling: In the skillet, combine the cooked sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper. Stir gently to combine and heat through for about 3-5 minutes. Remove from heat.

          Prepare Tortillas: Carefully warm the corn tortillas in a dry skillet or microwave until they are pliable to avoid cracking.

            Assemble Enchiladas: On each tortilla, place a generous amount of the sweet potato and black bean mixture. Roll each tortilla tightly and place them seam-side down in a large baking dish.

              Add Sauce: Pour the red enchilada sauce evenly over the rolled enchiladas. Sprinkle the shredded cheese generously on top.

                Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, then remove the foil and bake for an additional 10 minutes, or until the cheese is bubbling and golden.

                  Garnish and Serve: Remove the enchiladas from the oven and let them cool slightly. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 4 servings