These Chipotle Black Bean and Sweet Potato Enchiladas are a delightful combination of smoky, spicy, and sweet flavors. They are easy to make and perfect for a hearty, satisfying meal.
Ingredients: 2 cups cooked black beans. 2 cups cooked and mashed sweet potatoes. 1 cup diced onion. 2 cloves garlic, minced. 1 chipotle pepper in adobo sauce, minced. 1 teaspoon ground cumin. 1 teaspoon chili powder. 1/2 teaspoon smoked paprika. Salt and pepper to taste. 8 small flour tortillas. 2 cups enchilada sauce. 1 1/2 cups shredded cheddar cheese. 1/2 cup chopped fresh cilantro. Sour cream and sliced avocado for garnish.
Instructions: Preheat your oven to 375F 190C. In a large skillet, saut the diced onion in a bit of oil over medium heat until translucent. Add minced garlic, chipotle pepper, cumin, chili powder, smoked paprika, and a pinch of salt and pepper. Cook for another 2 minutes, stirring occasionally. Stir in the cooked black beans and mashed sweet potatoes. Cook for 5-7 minutes, allowing the flavors to meld together. Adjust seasoning if needed. Warm the flour tortillas in the microwave for about 20 seconds to make them pliable. Spread a small amount of enchilada sauce on the bottom of a baking dish. Spoon the black bean and sweet potato mixture evenly onto each tortilla, roll them up, and place them seam-side down in the baking dish. Pour the remaining enchilada sauce over the top of the rolled tortillas, ensuring they are fully covered. Sprinkle shredded cheddar cheese over the enchiladas. Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly. Remove from the oven, garnish with chopped cilantro, and serve hot. Top with sour cream and sliced avocado if desired. Enjoy your delicious Chipotle Black Bean and Sweet Potato Enchiladas!
Prep Time: 25 minutes
Cook Time: 25 minutes
Pinecrest Parent Council
