Sweet Potato and Black Bean Enchiladas with Salsa Ranchera
Sweet Potato and Black Bean Enchiladas with Salsa Ranchera is a delicious and healthy Mexican-inspired dish that is perfect for any occasion. This vegetarian recipe is packed with flavor and nutrients, making it a great choice for those who are looking for a healthy and satisfying meal.
To make this dish, you will need the following ingredients:
- 2 large sweet potatoes, peeled and diced
- 1 can of black beans, drained and rinsed
- 1 red onion, diced
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- 1 teaspoon of ground cumin
- 1 teaspoon of chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 1 cup of shredded cheddar cheese
- 1 cup of salsa ranchera
To start, preheat your oven to 375°F. In a large skillet, heat the olive oil over medium heat. Add the diced sweet potatoes and cook for 5-7 minutes, or until they are tender. Add the diced red onion and minced garlic and cook for another 2-3 minutes, or until the onion is translucent.
Next, add the drained and rinsed black beans to the skillet, along with the ground cumin, chili powder, salt, and pepper. Stir everything together and cook for another 2-3 minutes, or until the beans are heated through.
To assemble the enchiladas, spoon some of the sweet potato and black bean mixture onto each corn tortilla, and roll them up tightly. Place the rolled-up tortillas in a baking dish, seam side down. Pour the salsa ranchera over the top of the enchiladas, and sprinkle the shredded cheddar cheese on top.
Bake the enchiladas in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly. Serve hot, garnished with fresh cilantro and a dollop of sour cream, if desired.
These Sweet Potato and Black Bean Enchiladas with Salsa Ranchera are a perfect combination of sweet and savory flavors, with a little bit of spice from the chili powder. The sweet potatoes add a nice texture and flavor to the dish, while the black beans provide a good source of protein and fiber. The salsa ranchera adds a tangy and slightly spicy kick to the dish, making it a perfect complement to the sweet potatoes and black beans.
This dish can be classified as a vegetarian enchilada and its main ingredients are sweet potatoes, black beans, and salsa ranchera.
