| Prep: 20 mins | Cook: 40 mins | Difficulty: Moderate | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 17g | 6g | 57g |
| sugars | fibre | protein | salt |
| 11g | 10g | 15g | 1.5g |
Why I Love Norwegian Søtpotet enchiladas med mais og bønner
As someone who has spent years enjoying the salty breezes of the Atlantic coast and savoring traditional New England seafood, it’s always refreshing to discover a recipe that takes my palate on a different kind of journey. Enter the delightful Søtpotet enchiladas med mais og bønner—a Norwegian twist on a classic Mexican dish. It’s the meal you didn’t know you needed but will quickly become a family favorite.
A Global Fusion
What I love most about the Søtpotet enchiladas med mais og bønner is its beautiful blending of textures and flavors from different corners of the world. On one hand, you have the satisfying, hearty essence of sweet potatoes, black beans, and corn that evoke the warmth and comfort of American cuisine. On the other hand, the enchilada sauce and tortillas bring a Mexican flair to the dish, making it a vibrant and exciting meal.
Pioneering chefs like Claus Meyer, co-founder of Noma in Copenhagen, have long been champions of melding distinct culinary traditions into something profoundly special. While Meyer may not have directly inspired this particular recipe, his philosophy of playful fusion certainly resonates here. If you’re a fan of dishes like vegetarian tacos or even a classic lasagna, you’ll find that these enchiladas offer a similarly satisfying, yet intriguingly unique, experience.
Family-Friendly and Nutritious
As a mother of two whose daughters, Erin and Samantha, are often my toughest critics and biggest fans, I always look for recipes that are both nutritious and kid-approved. These enchiladas tick both boxes effortlessly. The sweet potatoes are a great source of vitamins A and C, while the black beans add a punch of protein and fiber. Plus, the colorful bell peppers make the dish as visually appealing as it is tasty, a winning combination for little ones who sometimes need a bit of persuasion to eat their veggies.
This recipe is also incredibly versatile. Serve it with a side of guacamole or a refreshing cucumber salad to complement the zesty, spicy notes. The optional toppings, like fresh cilantro, avocado slices, and lime wedges, allow each family member to customize their plate to their liking, making meal times more interactive and fun.
The beauty of Søtpotet enchiladas med mais og bønner is its ability to transcend seasons, occasions, and even culinary preferences. It’s not just a meal; it’s an experience waiting to be shared, enjoyed, and remembered.
What You’ll Need
- 6 medium sweet potatoes
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (15-ounce) can corn kernels, drained
- 1 (10-ounce) can enchilada sauce
- 12 small whole wheat tortillas
- 2 cups shredded cheddar cheese
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- 1 avocado, sliced (optional, for serving)
- 1 lime, cut into wedges (optional, for serving)
Method
Step One
Preheat your oven to 400°F (200°C). Rinse and scrub the sweet potatoes, then pierce each one several times with a fork. Place them on a baking sheet and bake for 45-50 minutes, or until they are tender when pierced with a fork. Allow them to cool slightly, then peel and mash them in a large bowl.
Step Two
While the sweet potatoes are baking, heat the olive oil in a large skillet over medium heat. Add the diced red onion and cook for about 5 minutes, until it becomes translucent. Add the minced garlic and cook for another 1-2 minutes, until fragrant. Stir in the diced red and yellow bell peppers, and cook for an additional 5-7 minutes until they are tender.
Step Three
Add the black beans, corn kernels, ground cumin, chili powder, salt, and pepper to the skillet. Cook for about 5 minutes, stirring occasionally, until everything is well combined and heated through. Remove from heat and mix this vegetable and bean mixture with the mashed sweet potatoes.
Step Four
Reduce the oven temperature to 375°F (190°C). Spread a thin layer of enchilada sauce at the bottom of a large baking dish. Take one of the whole wheat tortillas and place a generous amount of the sweet potato and vegetable filling in the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Step Five
Pour the remaining enchilada sauce evenly over the filled tortillas. Sprinkle the shredded cheddar cheese on top. Cover the baking dish with aluminum foil and bake in the oven for 20 minutes. Then, remove the foil and bake for an additional 10 minutes, or until the cheese is bubbly and golden.
Step Six
Remove the enchiladas from the oven and let them cool for a few minutes before serving. If desired, garnish with chopped fresh cilantro. Serve with sliced avocado and lime wedges on the side. Enjoy your Søtpotet enchiladas med mais og bønner!
