Looking for a delicious and easy dinner recipe that will make your taste buds dance? Look no further! This sweet potato and black bean enchiladas recipe is not only packed with flavor and nutrition, but also incredibly easy to make. The sweet and creamy sweet potato paired with the savory and hearty black beans, all wrapped in a warm and crispy tortilla, and topped with a spicy and flavorful enchilada sauce, will make this dish a family favorite.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can of black beans, drained and rinsed
- 1/2 cup of diced onion
- 1/2 cup of diced bell pepper
- 1/4 cup of chopped cilantro
- 1/4 cup of grated cheddar cheese
- 8 corn tortillas
- 1 cup of enchilada sauce
- Salt and pepper to taste
- Sour cream and diced avocado (optional)
Instructions:
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Preheat the oven to 375°F (190°C).
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In a large pot, boil the diced sweet potatoes for about 8-10 minutes, or until tender. Drain and mash them with a fork. Season with salt and pepper to taste.
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In a large skillet, sauté the diced onion and bell pepper over medium heat until softened. Add the black beans, cilantro, and salt and pepper to taste. Cook for another 3-5 minutes.
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Stir in the mashed sweet potatoes into the skillet with the black bean mixture. Mix well.
