SWEET POTATO AND BLACK BEAN ENCHILADAS
Provided by Martina McBride
Categories main-dish
Time 1h10m
Yield 5 servings
Number Of Ingredients 23
Steps:
- Preheat the oven to 400 degrees F. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.
- Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.
- Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.
- Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.
- Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.
- In a medium saucepan over medium-low heat, add the oil and saute the garlic until it is fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chile powder, cumin, chipotle chiles and some salt and pepper. Bring to a boil. Reduce the heat to low and simmer until slightly thickened, for 5 to 7 minutes. Set aside until ready to use.
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Ebrahim Sikdar
[email protected]I would definitely recommend this recipe to anyone who loves enchiladas. It's a delicious and easy-to-make dish that's sure to please everyone at the table.
Hdeyt Ullah
[email protected]The sauce is a little spicy, but it's not too hot. It's the perfect balance of flavors.
Mama Federica
[email protected]I love the roasted sweet potatoes in this recipe. They add a nice touch of sweetness to the enchiladas.
Elly Reuben
[email protected]These enchiladas are perfect for a weeknight meal. They're easy to make and they're always a hit with my family. I usually serve them with rice and beans.
Melissa Telix
[email protected]I'm a vegetarian, so I used black beans instead of chicken. The enchiladas were still delicious. I think this recipe would also be good with tofu or tempeh.
Kenos Jonathan
[email protected]I made these enchiladas in a slow cooker and they turned out perfectly. I just threw all the ingredients in the slow cooker and let it cook on low for 8 hours. They were so easy to make and they were a big hit with my family.
Arjun Rijal
[email protected]I used a different kind of cheese than the recipe called for, and they still turned out great. I think this recipe is very forgiving, which is always a plus.
Zubair Husnain
[email protected]I had some trouble rolling the enchiladas, but they still turned out delicious. I think I just need more practice.
Tammilee “TammySky” Jones
[email protected]These enchiladas were a little too sweet for me. I think I would have preferred to use less sweet potatoes or to add some more heat to the sauce.
Oluwatosin Olaoye
[email protected]I love enchiladas, and this recipe is one of my favorites. The combination of sweet potatoes and black beans is unique and flavorful. I also love the spicy sauce. This recipe is a keeper!
Tarek Ahmed Tarek Ahmed
[email protected]I'm not a fan of sweet potatoes, but I decided to try this recipe anyway. I was pleasantly surprised! The sweet potatoes were roasted to perfection and the enchiladas were delicious. I will definitely be making this recipe again.
TANYA tanya
[email protected]I made these enchiladas for a potluck and they were a huge success! Everyone loved them, even the picky eaters. The recipe was easy to follow and the enchiladas turned out perfectly.
Aye Aye
[email protected]These enchiladas were a hit with my family! The sweet potatoes and black beans were a delicious combination, and the sauce was flavorful and tangy. I will definitely be making this recipe again.