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In recent years, the culinary world has witnessed a remarkable surge in the popularity of plant-based recipes. More home cooks and food enthusiasts are embracing vegetarian and vegan meals, driven by a desire for healthier eating, environmental consciousness, and the quest for new and exciting flavors. Among the diverse array of plant-based dishes, Spicy Sweet Potato Bliss Enchiladas stand out as a vibrant and satisfying option that tantalizes the taste buds while nourishing the body. This recipe seamlessly combines the natural sweetness of sweet potatoes with bold spices, resulting in a dish that can easily win over both vegetarians and meat-lovers alike.

Sweet Potato Black Bean Enchiladas

Discover the incredible flavors of Spicy Sweet Potato Bliss Enchiladas, a plant-based delight that's both satisfying and nutritious. This recipe perfectly combines the natural sweetness of roasted sweet potatoes and black beans, all wrapped in soft corn tortillas and topped with a zesty sauce. Ideal for family dinners or impressing guests, these enchiladas not only tantalize your taste buds but also offer a creative canvas for customization. Embrace this vibrant dish that caters to both vegans and meat-lovers alike!
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Ingredients
  

2 large sweet potatoes, peeled and diced

1 can (15 oz) black beans, rinsed and drained

1 cup corn (fresh, frozen, or canned)

1 cup diced red bell pepper

1 small onion, diced

2 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon smoked paprika

½ teaspoon chili powder

½ teaspoon salt

¼ teaspoon black pepper

8 large corn tortillas

2 cups enchilada sauce (store-bought or homemade)

1 cup shredded cheese (cheddar or a dairy-free alternative)

Fresh cilantro, for garnish

Lime wedges, for serving

Instructions
 

Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes in a bowl with a drizzle of olive oil, salt, and pepper. Spread them onto a baking sheet in a single layer and roast in the oven for about 20-25 minutes, or until tender and slightly caramelized. Remove from oven and let cool slightly.

    Cook the Filling: In a large skillet, heat a tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and red bell pepper, cooking for an additional 3-4 minutes until the bell pepper is soft.

      Combine the Ingredients: In the skillet, add the roasted sweet potatoes, black beans, corn, cumin, smoked paprika, chili powder, salt, and pepper. Stir gently to combine all the ingredients and heat through for 2-3 minutes. Remove from heat.

        Prep the Tortillas: Heat a small amount of oil in a separate pan over medium heat. Briefly fry each tortilla for about 15-20 seconds on each side until soft. Alternatively, you can microwave them covered with a damp paper towel for about 30 seconds.

          Assemble the Enchiladas: Spread a thin layer of enchilada sauce at the bottom of a 9x13 inch baking dish. Take one tortilla, spoon a generous portion of the sweet potato and black bean filling into the center, then roll it up tightly and place seam-side down in the dish. Repeat with the remaining tortillas and filling.

            Top with Sauce and Cheese: Once all enchiladas are in the dish, pour the remaining enchilada sauce over the top, making sure to cover them well. Sprinkle shredded cheese evenly over the top.

              Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. For a crispier top, you can broil for an additional 2-3 minutes, but watch closely to prevent burning.

                Serve: Once out of the oven, let the enchiladas cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.

                  Prep Time, Total Time, Servings: 20 minutes | 1 hour | 4-6 servings