| Prep: 30 mins | Cook: 25 mins – 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 11g | 3g | 40g |
| sugars | fibre | protein | salt |
| 5g | 8g | 12g | 0.20g |
Why I Love American Sweet Potato and Black Bean Enchiladas
Oh, I’ll forever have a soft spot for a rendition of the classic American dish, Sweet Potato and Black Bean Enchiladas. My Italian roots and upbringing in New Jersey taught me to be adventurous with my palette, much like my invaluable Nonna. This dish is further proof of this. It’s the embodiment of fusion cuisine, a harmonious melting pot of cultures – it resonates with my life so well.
Stripes of Inspiration
While this dish isn’t exactly reminiscent of the traditional Italian pastas my Nonna would dish out, it does carry her spirit of combining wholesome ingredients to create something hearty and satisfying. This quirky blend was introduced to my culinary world by Chef Thomas Keller, an inspiration to many like me, and a torchbearer of the art of melting pot cuisine.
More than Just a Dish
My version of Sweet Potato and Black Bean Enchiladas is more than just a recipe; it’s a delightful exploration of flavors and family traditions that come together to create an unforgettable dining experience. This dish echoes the warmth of Mexican cuisine, with its core component being vegetables roasted to perfection, merged with a zesty mix of black beans and spices, all rolled into a corn tortilla and baked to gooey, cheesy perfection.
You might find familiar tastes to this dish in the culturally-rich Mexican cuisine, especially dishes like Vegetarian Tacos or Mexican Stuffed Peppers. The tantalizing flavor profile of our enchiladas would pair brilliantly with a Fresh Tomato Salsa or even a lighter salad to balance the indulgence.
So the next time you’re looking to share a food journey that stretches beyond spaghetti and meatballs, invite your loved ones to dig into these Sweet Potato and Black Bean Enchiladas. Because to me, food is a language that tells our stories, and this dish certainly has a tale to tell.
What You’ll Need
- 3 medium sweet potatoes, peeled and diced
- 2 cans (15 ounce each) black beans, rinsed and drained
- 2 cups shredded Monterey Jack cheese
- 1 can (10 ounce) enchilada sauce
- 12 corn tortillas
- 1 medium red bell pepper, diced
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 jalapeno pepper, seeded and minced (optional)
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt and black pepper to taste
- Fresh cilantro leaves, for garnish
- Sour cream, for topping
- 1 ripe avocado, sliced, for topping
- 1 lime, cut into wedges, for serving
Method
Step One
Start by preheating your oven to 400 degrees F (200 degrees C). While the oven is heating, peel and dice the sweet potatoes. Set them aside for later.
Step Two
In a large skillet, heat the olive oil over medium-high heat. Add the diced red bell pepper, chopped onion, minced garlic, and minced jalapeno pepper to the skillet. Sauté the mixture for about 5 minutes, or until the vegetables are softened.
Step Three
Add the sweet potatoes, chili powder, and cumin to the skillet. Season with salt and black pepper to taste. Cook for about 20 minutes, or until the potatoes are tender.
Step Four
While the vegetables are cooking, rinse and drain the black beans. When the potatoes are cooked, mix in the black beans, stirring until evenly distributed.
Step Five
Lay out the corn tortillas and evenly distribute the vegetable and bean mixture among them. Sprinkle each with a portion of the shredded Monterey Jack cheese. Roll up the tortillas and place them seam-side down in a baking dish.
Step Six
Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle the remaining Monterey Jack cheese on top.
Step Seven
Bake the enchiladas in the preheated oven for about 20-25 minutes, or until the cheese is melted and bubbly.
Step Eight
While the enchiladas are baking, slice the avocado and cut the lime into wedges.
Step Nine
When the enchiladas are ready, remove them from the oven and let them cool for a few minutes. Garnish with fresh cilantro leaves, a dollop of sour cream, and slices of ripe avocado. Serve with lime wedges on the side. Enjoy your Sweet Potato and Black Bean Enchiladas!
