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Flavorful Smoky Chipotle Black Bean and Sweet Potato Enchiladas

smoky chipotle black bean and sweet potato enchiladas - featured image
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These enchiladas combine smoky chipotle, sweet potatoes, and black beans wrapped in tender corn tortillas and smothered in a spicy red sauce. Perfect for a quick, cozy, and flavorful weeknight dinner.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced
  • 1 (15 oz / 425 g) can black beans, drained and rinsed
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 1–2 chipotle peppers in adobo sauce, chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 1 tablespoon olive oil
  • 1 (15 oz / 425 g) can tomato sauce
  • 1 teaspoon chipotle powder (optional)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • Salt to taste
  • 8–10 small corn tortillas
  • 1 cup shredded cheese (cheddar or Monterey Jack; optional)
  • Fresh cilantro for garnish (optional)
  • Sour cream or plain Greek yogurt for serving (optional)

Instructions

  1. Preheat oven to 425°F (220°C). Toss diced sweet potatoes with olive oil and a pinch of salt. Roast on a baking sheet for 20-25 minutes until tender and caramelized.
  2. While sweet potatoes roast, heat a skillet over medium heat with a splash of olive oil. Sauté chopped onion until translucent, about 4 minutes.
  3. Add minced garlic, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 1 minute until fragrant.
  4. Stir in black beans and chopped chipotle peppers. Mash about half the beans gently with the back of a spoon. Cook for 3-4 minutes, then remove from heat.
  5. In a bowl, combine tomato sauce, chipotle powder (if using), garlic powder, onion powder, and salt. Stir well to make the sauce.
  6. Warm tortillas in a dry skillet or microwave until pliable.
  7. Lower oven heat to 375°F (190°C). Spread a thin layer of sauce in a 9×13 inch baking dish.
  8. Spoon 2-3 tablespoons of the filling and some roasted sweet potato onto each tortilla. Roll tightly and place seam-side down in the dish.
  9. Pour remaining sauce over the enchiladas and sprinkle with shredded cheese if using.
  10. Cover with foil and bake for 20 minutes. Remove foil and bake another 10 minutes until cheese is bubbly and slightly browned.
  11. Let enchiladas rest for 5 minutes before serving. Garnish with fresh cilantro and a dollop of sour cream or Greek yogurt if desired.

Notes

Roasting sweet potatoes enhances their natural sweetness and texture. Mash half the black beans for creaminess without extra cheese. Adjust chipotle peppers to control heat. Warm tortillas before rolling to prevent cracking. Rest enchiladas after baking for better flavor and texture. Sauce can be thinned with water if too thick.

Nutrition

Keywords: chipotle, black bean, sweet potato, enchiladas, smoky, vegetarian, gluten-free, easy dinner, weeknight meal

Find it online: https://katedishes.com/flavorful-smoky-chipotle-black-bean-and-sweet-potato-enchiladas-recipe-easy-and-perfect-for-dinner/