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Savory Sweet Potato and Black Bean Enchiladas with Queso Fresco
If you’re in need of a filling, delicious meal that won’t break the bank, look no further! These Savory Sweet Potato and Black Bean Enchiladas are not only a treat for your taste buds, but they also provide a nutritious and budget-friendly option for busy weeknights. With simple ingredients and an easy preparation process, you can create a delicious homemade dinner that your whole family will love.
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Why You’ll Love It
- One-pan cleanup!
- Family-friendly and picky-eater approved
- No fancy equipment required
- Easy to double for meal prep
- Leftovers reheat like a dream
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 can black beans, drained and rinsed
- 1 cup corn kernels (fresh or frozen)
- 2 cups red enchilada sauce
- 1 cup queso fresco, crumbled
- 1 tsp cumin
- 1 tsp chili powder
- 8 corn tortillas
- Fresh cilantro for garnish (optional)
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Step-by-Step Instructions
-
Prepare the Sweet Potatoes
Preheat your oven to 400°F (200°C). Spread the diced sweet potatoes on a baking sheet, drizzle with olive oil, and season with cumin and chili powder. Roast for about 25 minutes until tender.
-
Mix the Filling
In a large bowl, combine the roasted sweet potatoes, black beans, and corn. Mix well until fully combined.
-
Assemble the Enchiladas
In a separate bowl, pour a bit of enchilada sauce at the bottom of a 9×13 inch baking dish. Fill each tortilla with the sweet potato mixture, roll them up, and place them seam-side down in the dish.
-
Add Sauce and Cheese
Pour remaining enchilada sauce over the rolled tortillas and sprinkle queso fresco on top.
-
Bake
Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 10 minutes until cheese is slightly golden.
-
Garnish and Serve
After removing from the oven, let cool for a few minutes. Garnish with fresh cilantro if desired and serve warm.
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- This recipe is not only affordable but also offers the chance for some quality family time.
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