Sweet potato and black bean enchiladas are a delicious and healthy Mexican-inspired dish. The combination of tender, sweet sweet potatoes, and protein-rich black beans makes this recipe a nutritious and satisfying meal. The use of enchilada sauce and melted cheese gives the dish a comforting and flavorful twist, while the toppings like cilantro, avocado, sour cream, and salsa offer an opportunity to customize the dish to your liking. This dish can be served as a main course or as a side dish. It is a great option for those who are looking for a meatless meal, or for those who want to add more veggies to their diet. You can also make this recipe gluten-free by using gluten-free flour tortillas or corn tortillas.

Serving and preparation time

Preparation time: 30-40 minutes
Cooking time: 25-30 minutes
Serving size: 8-10 enchiladas (serving size may vary depending on the size of the enchiladas and desired portion size)

Ingredients:

• 4 large sweet potatoes, peeled and chopped into small cubes
• 1 can (15 oz) black beans, drained and rinsed
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 tsp cumin
• 1 tsp chili powder
• 1 tsp paprika
• 1 tsp dried oregano
• Salt and pepper, to taste
• 2 cups enchilada sauce
• 8-10 large flour tortillas
• 1 1/2 cups shredded cheddar cheese or Mexican blend cheese
• Optional toppings: chopped fresh cilantro, diced avocado, sour cream, diced red onion, and salsa

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large saucepan, boil the sweet potatoes until they are tender, about 10-15 minutes. Drain and set aside.
3. In a large skillet, heat 1 tablespoon of oil over medium heat.
4. Add the onion and garlic to the skillet and cook until soft, about 5-7 minutes.
5. Stir in the cumin, chili powder, paprika, oregano, salt, and pepper, and cook for 1-2 minutes.
6. Add the black beans and sweet potatoes to the skillet and stir to combine. Cook for another 5-7 minutes, or until the sweet potatoes are starting to brown.
7. In a 9×13 inch baking dish, spread a thin layer of enchilada sauce on the bottom.
8. Take a tortilla and spoon a generous amount of the sweet potato and black bean mixture in the center. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
9. Pour the remaining enchilada sauce over the top of the rolled tortillas, spreading it evenly.
10. Sprinkle the shredded cheese over the top of the enchilada sauce.
11. Bake in the oven for 20-25 minutes, or until the cheese is melted and the enchiladas are heated through.
12. Serve hot with desired toppings, such as chopped cilantro, diced avocado, sour cream, diced red onion, and salsa. Enjoy!

Note: You can make this recipe vegetarian by omitting the sausage or using a vegetarian alternative. You can also use corn tortillas instead of flour tortillas for a gluten-free option.

Garnishing ideas

• Here are some garnishing ideas for your sweet potato and black bean enchiladas:
• Fresh cilantro, chopped, for a pop of fresh flavor
• Avocado, diced, for creaminess and a touch of healthy fats
• Red onion, diced, for a crunchy and slightly sweet flavor
• Sour cream, for a tangy and creamy texture
• Salsa, for a bit of added heat and flavor
• Additional shredded cheese, for a melted and gooey texture
• Jalapeno peppers, sliced, for extra heat
• Fresh lime wedges, for a squeeze of fresh citrus

These toppings are just suggestions, so feel free to add or remove any ingredients based on your personal preferences. Have fun experimenting with different garnishes and flavors to find your favorite combination!
Overall, sweet potato and black bean enchiladas are versatile and tasty meal that is sure to please everyone at the dinner table. Try it out and see for yourself!