Recipes Vegetarian Sweet Potato And Black Bean Enchiladas

Vegetarian Sweet Potato and Black Bean Enchiladas: A Flavorful and Healthy Twist on a Classic Dish

Enchiladas, a beloved Mexican dish, have captured the hearts of food enthusiasts worldwide. Traditionally filled with meat, these versatile wraps offer endless possibilities for customization. In this article, we present a vegetarian spin on enchiladas, featuring the vibrant flavors of sweet potatoes and black beans.

Ingredients:

For the Enchilada Filling:

  • 2 large sweet potatoes, peeled and diced
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 (10-ounce) can diced tomatoes with green chilies
  • 1 (10-ounce) can corn, drained
  • 1/2 cup chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For the Enchilada Sauce:

  • 2 tablespoons olive oil
  • 2 tablespoons all-purpose flour
  • 2 cups vegetable broth
  • 1 (10-ounce) can tomato sauce
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

For Assembling the Enchiladas:

  • 12 corn tortillas
  • 1 cup shredded cheddar cheese (or vegan cheese alternative)

Instructions:

Making the Enchilada Filling:

  1. In a large bowl, combine the diced sweet potatoes, black beans, diced tomatoes, corn, red onion, cilantro, cumin, chili powder, salt, and black pepper. Mix well to combine.

Making the Enchilada Sauce:

  1. Heat the olive oil in a medium saucepan over medium heat.
  2. Add the flour and cook for 1 minute, stirring constantly.
  3. Gradually whisk in the vegetable broth until smooth.
  4. Add the tomato sauce, cumin, chili powder, salt, and black pepper. Bring to a simmer and cook for 10-15 minutes, or until thickened.

Assembling the Enchiladas:

  1. Preheat oven to 375°F (190°C).
  2. Spread 1/2 cup of the enchilada sauce in the bottom of a 9×13-inch baking dish.
  3. Place a tortilla in the baking dish and spread 1/2 cup of the enchilada filling in the center.
  4. Sprinkle with 1/4 cup of shredded cheese.
  5. Roll up the tortilla tightly and place it seam-side down in the baking dish.
  6. Repeat steps 3-5 with the remaining tortillas and filling.
  7. Pour the remaining enchilada sauce over the tortillas.
  8. Cover the baking dish with aluminum foil and bake for 20-25 minutes, or until the sweet potatoes are tender and the cheese is melted and bubbly.

Serving:

  1. Remove the enchiladas from the oven and let them rest for 5 minutes before serving.
  2. Garnish with additional cilantro and serve with your favorite toppings, such as sour cream, salsa, or guacamole.

Tips:

  • For a spicier enchilada, add more chili powder or chopped jalapeños to the filling.
  • If you don’t have corn tortillas, you can use flour tortillas instead.
  • To make the enchiladas ahead of time, assemble them and store them in the refrigerator for up to 24 hours before baking.
  • For a vegan version, use vegan cheese and omit the sour cream.

Nutritional Value:

One serving of Vegetarian Sweet Potato and Black Bean Enchiladas (1/6 of the recipe) contains approximately:

  • Calories: 300
  • Fat: 10 grams
  • Saturated Fat: 2 grams
  • Cholesterol: 0 milligrams
  • Sodium: 500 milligrams
  • Carbohydrates: 40 grams
  • Dietary Fiber: 10 grams
  • Protein: 15 grams

Conclusion:

Vegetarian Sweet Potato and Black Bean Enchiladas are a delicious and nutritious twist on the classic Mexican dish. With their vibrant flavors, hearty filling, and customizable toppings, these enchiladas are sure to satisfy any palate. Whether you’re looking for a meat-free meal or simply want to explore new culinary horizons, this recipe is a must-try. So gather your ingredients, fire up your oven, and prepare to indulge in a culinary masterpiece that will tantalize your taste buds and nourish your body.

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