Every now and then, I stumble upon a recipe that feels like a warm hug, and these spicy sweet potato and black bean enchiladas are just that. Perfect for anyone who loves a blend of spicy, savory, and slightly sweet flavors. Whether you’re a seasoned chef or trying your hand at Mexican cuisine for the first time, you’ll find this recipe delightfully easy to follow.
The story behind my love for this dish dates back to a cozy family reunion, where laughter and stories were shared over these heartwarming enchiladas. They were a hit, and since then, they’ve become a comfort food staple in my home.
Preheat your oven to 400 degrees F. Toss the cubed sweet potatoes with olive oil and a pinch of salt. Roast for 25-30 minutes until tender.
In a large bowl, combine the roasted sweet potatoes, black beans, 1 cup of enchilada sauce, cumin, chili powder, and garlic powder.
Spoon the mixture evenly onto the center of each tortilla. Sprinkle with cheese, roll up tightly, and place seam-side down in a baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas and sprinkle with the remaining cheese. Bake at 350 degrees F for 20 minutes or until the cheese is melted and bubbly.
Garnish with chopped cilantro and serve with a dollop of sour cream. Enjoy your spicy sweet potato and black bean enchiladas!
I hope you enjoy making and savoring these spicy sweet potato and black bean enchiladas as much as my family and I do. They’re a heartwarming dish that brings people together, offering a perfect balance of flavors that’s sure to delight your taste buds. Thank you for reading, and I wish you a fantastic cooking experience. Don’t forget to explore more recipes on the site!
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