Black Bean Tacos with Quick Pickled Onion Salad
A vibrant and heart-healthy vegetarian lunch featuring seasoned black bean and vegetable tacos on corn tortillas, complemented by a zesty quick-pickled onion salad.
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Fiber-rich sweet potato & black bean enchiladas! A gut-friendly, flavorful comfort food.

A perfect balance of sweet and savory, these vegetarian enchiladas are packed with tender sweet potatoes and hearty black beans, all wrapped in soft corn tortillas and smothered in a rich, smoky red sauce. A guaranteed crowd-pleaser for any night of the week.
Serving size: 1 serving

A classic Southwestern sauce with roasted green chiles, onions, and garlic, simmered in a savory broth. Perfect for smothering burritos, enchiladas, or eggs. This versatile sauce brings the authentic taste of New Mexico to your kitchen.
Serving size: 1 serving

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Serving size: 1 serving
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Fiber-rich sweet potato & black bean enchiladas! A gut-friendly, flavorful comfort food.
This tex_mex dish is perfect for dinner. With 1185.65 calories and 53.949999999999996g of protein per serving, it's a nutritious choice for your meal plan.
Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking dish.
Heat olive oil in a large skillet over medium-high heat. Add the chopped onion and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant. Add the diced sweet potatoes, chili powder, cumin, smoked paprika, salt, and pepper. Cook, stirring occasionally, until the sweet potatoes are tender, about 8-10 minutes. You may need to add a splash of water if the pan gets too dry. Stir in the drained black beans and corn. Cook for 2 more minutes until everything is heated through. Remove from heat.
Spread about 1/2 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Warm the tortillas in the microwave or a dry skillet for 30 seconds to make them pliable. Spoon about 1/3 cup of the sweet potato and black bean filling down the center of each tortilla. Roll up each tortilla tightly and place it seam-side down in the baking dish.
Pour the remaining enchilada sauce evenly over the top of the rolled tortillas. Sprinkle the shredded cheese all over the top. Bake uncovered for 20 minutes, or until the sauce is bubbly and the cheese is melted and lightly golden.
Let the enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream, if desired.
Roast and prepare the chiles. Set your oven broiler to high. Place the whole chiles on a baking sheet. Broil for 5-8 minutes, turning once, until the skins are blackened and blistered all over. Immediately transfer the hot chiles to a bowl and cover tightly with plastic wrap, or place them in a paper bag and seal. Let them steam for 10 minutes. Once cool enough to handle, peel off the skins, remove the stems and seeds, and roughly chop the chile flesh.
Sauté the aromatics. In a large saucepan or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and cook until softened and translucent, about 5-6 minutes. Stir in the minced garlic and cook for another minute until fragrant.
Make the roux and build the sauce. Sprinkle the all-purpose flour over the onions and garlic. Stir constantly and cook for 1 minute to toast the flour. Slowly pour in the broth while whisking continuously to prevent lumps from forming. Bring the mixture to a simmer.
Simmer the sauce. Stir in the chopped roasted chiles, ground cumin, dried oregano, salt, and black pepper. Reduce the heat to low, cover partially, and let the sauce simmer gently for 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. Stir occasionally to prevent it from sticking to the bottom.
Finish and serve. Taste the sauce and adjust seasoning with more salt or pepper if needed. Serve warm over enchiladas, burritos, eggs, or as a base for stews.
Prepare the Vegetables (10 minutes)
Combine the Salad Base (2 minutes)
Dress and Serve (3 minutes)