Sweet Potato and Black Bean Enchiladas Recipe

Sweet potatoes: These provide a natural sweetness and creamy texture to the filling.

Black beans: A great source of protein and fiber, adding heartiness to the dish.

Corn kernels: Adds a bit of crunch and sweetness, balancing the flavors.

Enchilada sauce: This sauce ties all the ingredients together with its rich, tangy flavor.

Corn tortillas: The base for the enchiladas, providing a slightly chewy texture.

Cheddar or Mexican blend shredded cheese: Melts beautifully on top, adding a creamy, savory finish.

Ground cumin: Adds a warm, earthy flavor to the filling.

Chili powder: Brings a bit of heat and depth to the dish.

Garlic powder: Enhances the overall flavor with a subtle garlic kick.

Salt: Essential for seasoning and bringing out the flavors of the ingredients.

Black pepper: Adds a touch of heat and complexity to the dish.

When preparing the sweet potatoes, make sure to dice them into small, uniform pieces. This ensures they cook evenly and become tender within the baking time. If you prefer a softer texture, you can parboil the sweet potatoes for about 5 minutes before mixing them with the other ingredients. This step can help reduce the overall baking time and ensure a perfectly cooked filling.

• sweet potatoes - Substitute with butternut squash: Butternut squash has a similar texture and sweetness, making it a great alternative.

• black beans - Substitute with pinto beans: Pinto beans have a similar creamy texture and mild flavor, which works well in enchiladas.

• fresh or frozen corn kernels - Substitute with canned corn: Canned corn is convenient and has a similar taste and texture to fresh or frozen corn.

• enchilada sauce - Substitute with salsa verde: Salsa verde offers a tangy and slightly spicy flavor that complements the other ingredients.

• corn tortillas - Substitute with flour tortillas: Flour tortillas are softer and more pliable, making them easier to roll and handle.

• cheddar or mexican blend shredded cheese - Substitute with Monterey Jack cheese: Monterey Jack melts well and has a mild flavor that pairs nicely with the other ingredients.

• ground cumin - Substitute with ground coriander: Ground coriander has a slightly citrusy flavor that can add a unique twist to the dish.

• chili powder - Substitute with paprika: Paprika provides a mild heat and a rich color, making it a good alternative to chili powder.

• garlic powder - Substitute with onion powder: Onion powder offers a similar depth of flavor and can be used in the same quantity.

• salt - Substitute with soy sauce: Soy sauce adds a salty and umami flavor, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile, making it an interesting alternative.

• Allow the enchiladas to cool completely before storing. This helps prevent condensation, which can make them soggy.
• Transfer the cooled enchiladas to an airtight container. If stacking, place a piece of parchment paper between layers to avoid sticking.
• Store in the refrigerator for up to 3-4 days. They make for a quick and easy meal prep option.
• For freezing, wrap each enchilada individually in plastic wrap or aluminum foil. This ensures they stay fresh and are easy to reheat individually.
• Place the wrapped enchiladas in a freezer-safe bag or container. Label with the date to keep track of their freshness.
• Freeze for up to 2-3 months. When ready to enjoy, thaw in the refrigerator overnight.
• Reheat in the oven at 350°F (175°C) for 20-25 minutes, or until heated through. You can also microwave them, but the oven method helps retain the best texture.
• If reheating from frozen, add an extra 10-15 minutes to the baking time. Cover with foil to prevent the cheese from over-browning.
• For a fresh twist, top reheated enchiladas with sliced avocado, fresh cilantro, or a dollop of sour cream.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the enchiladas in an oven-safe dish and cover with aluminum foil to prevent them from drying out.
  3. Heat for about 20 minutes, or until the sweet potatoes and black beans are warmed through and the cheese is melted and bubbly.
  4. Remove the foil for the last 5 minutes if you want the cheese to get a bit crispy.

• Microwave Method:

  1. Place a portion of the enchiladas on a microwave-safe plate.
  2. Cover with a microwave-safe lid or a damp paper towel to retain moisture.
  3. Heat on high for 2-3 minutes, checking halfway through to ensure even heating.
  4. Let sit for a minute before serving to allow the heat to distribute evenly.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or vegetable oil to the skillet.
  3. Place the enchiladas in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, turning occasionally, until the sweet potatoes and black beans are warmed through and the cheese is melted.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the enchiladas in the air fryer basket, making sure they are not overlapping.
  3. Heat for about 5-7 minutes, checking halfway through to ensure even heating.
  4. Remove when the cheese is melted and the enchiladas are heated through.

• Oven: used to bake the enchiladas at the specified temperature until the cheese is melted and bubbly

• Mixing bowl: used to combine the sweet potatoes, black beans, corn, and spices

• Baking dish: used to hold the enchiladas while they bake in the oven

• Peeler: used to peel the sweet potatoes before dicing them

• Knife: used to dice the sweet potatoes and to cut open the can of black beans if needed

• Cutting board: used as a surface to dice the sweet potatoes

• Can opener: used to open the can of black beans

• Measuring spoons: used to measure out the spices

• Measuring cup: used to measure the sweet potatoes, corn, and enchilada sauce

• Spoon: used to spread the enchilada sauce and to fill the tortillas with the sweet potato mixture

• Grater: used to shred the cheese if it is not pre-shredded

• Tongs: used to handle the tortillas while filling and rolling them

• Aluminum foil: optional, used to cover the baking dish if you want to prevent the cheese from browning too quickly

Prepare the filling in advance: Dice the sweet potatoes and mix with black beans, corn, and spices the night before.

Use pre-made enchilada sauce: Save time by using store-bought enchilada sauce instead of making your own.

Microwave sweet potatoes: Speed up cooking by microwaving the sweet potatoes for a few minutes before mixing.

Assemble in batches: Fill and roll multiple tortillas at once to streamline the process.

Shred cheese in bulk: Shred a large amount of cheese at once and store it for future use.