Get ready to embark on a culinary journey that will tantalize your taste buds and redefine your perception of vegetarian Mexican cuisine! These Enchiladas Verdes with Black Bean and Sweet Potato are not just a meal, they're a vibrant celebration of flavors, textures, and wholesome ingredients that will make your dinner table come alive with excitement. Imagine tender corn tortillas embracing a creamy, spiced filling of hearty black beans and sweet, roasted sweet potatoes, all smothered in a zesty green enchilada sauce and melted cheese – this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 8 corn tortillas
- 1 cup cooked black beans
- 1 cup cooked sweet potato, mashed
- 1 cup green enchilada sauce
- 1 cup shredded cheese
- 1/4 cup chopped cilantro
- 1 teaspoon cumin
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with cooking spray or oil.
- In a medium mixing bowl, combine the cooked black beans, mashed sweet potato, cumin, and salt. Mix thoroughly until well incorporated.
- Warm the corn tortillas briefly in the microwave or on a skillet to make them more pliable and prevent cracking when rolling.
- Pour a thin layer of green enchilada sauce on the bottom of the prepared baking dish to prevent sticking.
- Take each tortilla and fill it with approximately 2-3 tablespoons of the black bean and sweet potato mixture. Roll tightly and place seam-side down in the baking dish.
- Once all tortillas are filled and arranged, pour the remaining green enchilada sauce evenly over the top of the enchiladas.
- Sprinkle the shredded cheese over the enchiladas, covering them completely.
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and slightly golden and the edges are bubbling.
- Remove from the oven and let cool for 5 minutes. Garnish with fresh chopped cilantro before serving.
- Serve hot, optionally with additional sides like sour cream, guacamole, or a fresh salad.
Tips
- For maximum flavor, roast your sweet potatoes beforehand to enhance their natural sweetness.
- Warm tortillas are key to preventing cracking – use a damp paper towel in the microwave or briefly heat on a skillet.
- Don't overfill your tortillas; 2-3 tablespoons is the perfect amount to ensure easy rolling.
- Use fresh, high-quality green enchilada sauce for the best taste.
- Let the enchiladas rest for 5 minutes after baking to allow the filling to set and make serving easier.
- Experiment with different cheese blends like pepper jack or a mix of monterey and cheddar for added complexity.
- For a vegan version, substitute cheese with nutritional yeast or a plant-based cheese alternative.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 12g
Fat: 12g
Saturated Fat: 5g
Cholesterol: 20mg
