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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.
For 4 servings
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.
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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.
This tex_mex recipe takes 60 minutes to prepare and yields 4 servings. At 873.38 calories per serving with 35.66g of protein, it's a moderately challenging recipe perfect for dinner or lunch.
Use a plant-based shredded cheese alternative and serve with vegan sour cream or cashew cream instead of dairy sour cream.
Add 1 cup of cooked quinoa or crumbled firm tofu to the sweet potato and black bean filling for an extra protein boost.
This recipe is naturally gluten-free, but ensure your corn tortillas and canned enchilada sauce are certified gluten-free to avoid cross-contamination.
For extra heat, add one finely diced jalapeño along with the onion or add 1/4 teaspoon of cayenne pepper with the other spices.