| Prep: 15 mins | Cook: 40 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 250 | 9.3g | 4.4g | 35g |
| sugars | fibre | protein | salt |
| 8g | 8.2g | 9.5g | 0.8g |
Why I Love American Black Bean and Sweet Potato Enchiladas
I’ve always had a soft spot for comfort food, and this recipe for Black Bean and Sweet Potato Enchiladas hits that spot in a beautifully heartwarming way. Inspired in part by the artistry of renowned chef Gordon Ramsay – whose techniques in layering flavors I’ve admired and tried to emulate – this recipe revamps traditional enchiladas with a vibrant, filling twist.
A Hearty, Flavor-Packed Treat
Everything about these Black Bean and Sweet Potato Enchiladas oozes comfort and warmth. The robust sweet potatoes act as the perfect base, absorbing the flavors of fresh peppers, onions, and hefty black beans to make every bite burst with a medley of tastes. The slightly sweet notes coming from the corn add another layer to this savory dish. Topped with a generous sprinkle of Monterey Jack cheese and smothered in a rich enchilada sauce, it’s the kind of meal that leaves you feeling satisfied and content.
Bringing A Bit Of Colorado To Your Kitchen
As a Colorado native, I find that my recipes often mirror the hearty mountain fare I grew up with. However, this enchilada dish leans also into the more lively flavor profiles found in Southwestern cuisine – something Colorado is rapidly becoming known for. The result is an entrée that is hearty yet zesty, making for a perfect dinner on those snowy Colorado evenings or on any chilly night, wherever you may be.
You’ll find this particular recipe isn’t too dissimilar from a classic southwestern casserole you might enjoy. Consider pairing it with a refreshing Crisp Chicken Salad, or a tangy Cabbage Slaw to balance the rich flavors of the enchiladas. And let’s not forget a glass of your preferred red wine to bring it all together.
I think it’s safe to say that these Black Bean and Sweet Potato Enchiladas are more than just sustenance but a celebration of adventurous flavors and memorable comfort food experiences. Enjoy!
What You’ll Need
- 2 medium sweet potatoes (about 1 pound)
- 1 can (15 ounces) black beans, rinsed and drained
- 1 cup canned corn, drained
- 1/2 red onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 jalapeno pepper, seeded and minced
- 2 cloves garlic, minced
- 1 cup fresh cilantro, chopped
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups enchilada sauce
- 12 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/2 cup sour cream (for serving)
- 1/2 cup guacamole (for serving)
Method
Step One
First, preheat your oven to 375 degrees F (190 degrees C). Then, prick the sweet potatoes all over with a fork and wrap them in aluminum foil. Bake in the preheated oven until tender, about 50-60 minutes. Once done, let them cool, then cut in half and scoop the flesh into a large bowl.
Step Two
Add the black beans, corn, red onion, bell pepper, jalapeno pepper, garlic, cilantro, cumin, salt, and black pepper to the bowl with the sweet potatoes. Stir until well mixed.
Step Three
Pour 1 cup of the enchilada sauce into the bottom of a 9×13 inch baking dish. Spread it out evenly.
Step Four
Heat the tortillas in a dry skillet over medium heat until pliable, about 30 seconds per side. Then, fill each tortilla with about 1/3 cup of the sweet potato mixture. Roll up and place seam-side down in the baking dish.
Step Five
Pour the remaining enchilada sauce over the rolled tortillas and sprinkle with the Monterey Jack cheese. Cover the baking dish with foil.
Step Six
Bake in the preheated oven until the cheese is melted and bubbly, about 20 minutes.
Step Seven
Finally, serve the enchiladas with sour cream and guacamole on top. Enjoy your delicious Black Bean and Sweet Potato Enchiladas!
