Ingredients | Instructions | Tips | Why should you try it

Looking for a delicious and easy vegetarian dinner idea? Look no further than these Sweet Potato and Black Bean Enchiladas! Packed with protein and fiber, and bursting with flavor, these enchiladas are sure to become a family favorite. Plus, they’re easy to customize to your preferences and dietary needs.

Ingredients: 📃

• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon olive oil
• 1 teaspoon chili powder
• Salt, to taste
• 1 can black beans, drained and rinsed
• 1/2 cup diced red onion
• 8-10 corn tortillas
• 2 cups enchilada sauce
• 1 cup shredded cheddar cheese
• Optional toppings: sliced avocado, cilantro, diced tomatoes

Instructions: ✍️

1. Preheat your oven to 375°F (190°C).
2. Toss the sweet potato cubes with olive oil, chili powder, and salt, then spread them out in a single layer on a baking sheet. Roast in the oven for 20-25 minutes, until tender and lightly browned.
3. In a large mixing bowl, combine the roasted sweet potatoes with the black beans and diced red onion. Mix well.
4. Warm the corn tortillas in the microwave or on a griddle to make them pliable. Spoon a few tablespoons of the sweet potato and black bean mixture onto each tortilla, then roll them up tightly and place them seam-side down in a 9×13-inch baking dish.
5. Pour the enchilada sauce over the top of the enchiladas, making sure to cover them completely. Sprinkle the shredded cheddar cheese over the top of the enchiladas.
6. Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
7. Serve the enchiladas hot, topped with your favorite garnishes such as sliced avocado, cilantro, and diced tomatoes.

Tips: 💡

• You can use store-bought or homemade enchilada sauce for this recipe. Look for a mild or medium heat level, depending on your spice preference.
• Feel free to add other veggies to the filling, such as bell peppers, zucchini, or corn.
• For a vegan version, use dairy-free cheese or omit the cheese altogether.
• Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.

Why should you try it? 🤔

These Sweet Potato and Black Bean Enchiladas are a healthy and delicious dinner option that the whole family will love. They’re easy to make, customizable, and packed with flavor and nutrients. So why not give them a try tonight?

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