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- 2 large sweet potatoes, peeled and diced - 1 can (15 oz) black beans, drained and rinsed - 1 cup corn kernels (fresh, frozen, or canned) Sweet potatoes bring a sweet, earthy taste to the dish. Black beans add protein and a creamy texture. Corn gives a nice crunch and sweetness. - 1 teaspoon cumin - 1 teaspoon smoked paprika - 1/2 teaspoon chili powder Cumin adds warmth and depth. Smoked paprika gives a rich, smoky flavor. Chili powder offers a hint of spice that enhances the dish. - 8 small whole wheat tortillas - 1 cup salsa (your choice of heat level) - 1 cup shredded cheese (cheddar or Mexican blend) - Fresh cilantro, chopped (for garnish) - Avocado slices (optional, for serving) - Lime wedges (for serving) Whole wheat tortillas are hearty and filling. Salsa brings moisture and flavor. Shredded cheese melts beautifully on top. Garnishes like cilantro and avocado add freshness and creaminess. Lime wedges provide a zesty kick. 1. Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper. This helps the enchiladas not stick. 2. Peel and dice the sweet potatoes into small cubes. In a medium bowl, toss them with olive oil, cumin, smoked paprika, chili powder, and a pinch of salt. Make sure each piece is coated well. Spread the sweet potatoes evenly on one side of the prepared sheet pan. 3. Roast the sweet potatoes in the oven for about 20 minutes. They should turn tender and caramelized. Remember to flip them halfway for even cooking. 4. While the sweet potatoes are cooking, prepare the filling. In a large bowl, mix the black beans, corn, half of the salsa, and half of the shredded cheese. Stir until everything combines well. 5. Once the sweet potatoes are done, add them to the filling mixture. Stir gently until all the ingredients blend nicely. 6. Take each tortilla and fill it with the sweet potato-black bean mixture. Roll them up tightly and place them seam-side down on the other side of the sheet pan. 7. Pour the remaining salsa over the rolled tortillas. Make sure to cover each one well. Then, sprinkle the rest of the shredded cheese on top for a cheesy finish. 8. Return the baking sheet to the oven and bake for an additional 15 minutes. The cheese should be bubbly and golden when done. 9. Take the baking sheet out and let it cool slightly. Garnish with fresh cilantro and serve with avocado slices and lime wedges for extra flavor. To ensure even roasting, cut sweet potatoes to similar sizes. This helps them cook at the same rate. Toss them with olive oil and spices to coat well. Spread them out on the sheet pan, leaving space between pieces. This allows hot air to circulate. If you want to adjust spice levels, you can change the chili powder amount. For less heat, use less chili powder. For more kick, add diced jalapeños or a pinch of cayenne. You can also choose a spicier salsa to boost the flavor. The best garnishes for serving are fresh cilantro and avocado slices. Cilantro adds a bright taste. Avocado gives creaminess, which balances the dish. Lime wedges are also great. Squeezing fresh lime juice over enchiladas adds a zing. For serving suggestions, try pairing these enchiladas with a simple salad. A corn salad or a side of black beans works well. You can also serve with rice for a filling meal. Preparing ingredients in advance makes cooking easier. You can peel and dice sweet potatoes a day ahead. You can also mix the filling and store it in the fridge. Just fill the tortillas when you are ready to bake. For storing leftovers, let them cool first. Place them in an airtight container. These enchiladas last up to four days in the fridge. You can also freeze them for longer storage. Just wrap them tightly and label the date. {{image_2}} You can change up the beans and veggies in this recipe. Try pinto beans or kidney beans instead of black beans. For veggies, consider adding bell peppers or zucchini. You can also switch to corn tortillas for a different flavor and texture. They are softer and easier to roll. This recipe can easily fit into vegan diets. Just use vegan cheese or skip the cheese altogether. For gluten-free eaters, look for corn tortillas that are certified gluten-free. They will hold the filling well and taste great. Want some heat? Add sliced jalapeños to the filling or on top before baking. You can also mix in different cheeses. Queso fresco brings a nice tang, while a spicy pepper jack adds a kick. Feel free to experiment with your favorite flavors! To store your enchiladas, cool them down first. Place them in an airtight container. This helps keep them fresh and tasty. You can store them in the fridge for up to four days. If you want to save them longer, they freeze well too. Wrap each enchilada in plastic wrap or foil. Place them in a freezer-safe bag. This keeps them safe from freezer burn. They can last up to three months in the freezer. Reheating your enchiladas is easy. You can use the oven or the microwave. For the oven, preheat it to 350°F (175°C). Place the enchiladas in a baking dish and cover with foil. Heat for about 20 minutes. This helps keep them moist. If you’re in a hurry, use the microwave. Place one enchilada on a plate and cover it with a damp paper towel. Heat for 1-2 minutes until hot. This method helps maintain the texture and flavor. In the fridge, these enchiladas stay fresh for about four days. Make sure the container is sealed well. When frozen, they can last up to three months. For the best taste, eat them sooner rather than later. After that, they might lose flavor and texture. Can I make these enchiladas ahead of time? Yes, you can! Prepare the enchiladas up to the baking step. Cover them and store in the fridge for up to 24 hours. When ready to eat, just bake them as directed. This saves time and makes dinner easy. How do I make them spicier? To add heat, use a hotter salsa. You can also mix in diced jalapeños or add more chili powder. Taste as you go to find your perfect spice level. Are these enchiladas healthy? Yes, these enchiladas are packed with nutrients. Sweet potatoes provide fiber and vitamins. Black beans add protein, and using whole wheat tortillas boosts the health factor. Serving size and calorie count One serving is about two enchiladas. Each serving has approximately 350 calories, depending on the cheese and toppings you choose. Can I use sweet potatoes with other fillings? Absolutely! You can substitute sweet potatoes for other veggies like zucchini or bell peppers. Just make sure to cook them until tender before filling the tortillas. Substituting for canned items in the recipe If you prefer fresh, you can use cooked black beans instead of canned. Just make sure to rinse them well. For corn, fresh or frozen works great as a swap. You learned how to make tasty sweet potato enchiladas. We covered the key ingredients, from sweet potatoes to spices. I shared easy steps for roasting, filling, and baking. Tips helped you serve and store leftovers well. You can try variations for different diets and flavors. These enchiladas offer fun and healthy meal options. Enjoy trying these recipes and sharing them with friends and family. Your next dinner could be a hit!

Sheet Pan Sweet Potato Black Bean Enchiladas

Enjoy a delicious twist on dinner with these Sheet Pan Sweet Potato Black Bean Enchiladas! This easy recipe combines roasted sweet potatoes, black beans, and cheese all wrapped in whole wheat tortillas for a satisfying meal. Perfect for busy weeknights, this dish is quick to prepare and packed with flavor. Ready to make your weeknight meals exciting? Click through to explore these tasty enchiladas and ignite your culinary creativity!
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Ingredients
  

2 large sweet potatoes, peeled and diced

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

1 cup corn kernels (fresh, frozen, or canned)

1 teaspoon cumin

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1 cup salsa (your choice of heat level)

8 small whole wheat tortillas

1 cup shredded cheese (cheddar or Mexican blend)

Fresh cilantro, chopped (for garnish)

Avocado slices (optional, for serving)

Lime wedges (for serving)

Instructions
 

Preheat your oven to 400°F (200°C). Lightly grease a large baking sheet or line it with parchment paper.

    In a medium bowl, toss the diced sweet potatoes with olive oil, cumin, smoked paprika, chili powder, and a pinch of salt. Spread them evenly on one side of the prepared sheet pan.

      Roast the sweet potatoes in the oven for about 20 minutes, or until they are tender and slightly caramelized, flipping halfway through.

        While the sweet potatoes are roasting, prepare the filling. In a large bowl, combine the black beans, corn, half of the salsa, and half of the shredded cheese. Mix well.

          Once the sweet potatoes are done, add them to the filling mixture and stir until everything is combined.

            Take each tortilla and fill it with an ample amount of the sweet potato-black bean mixture. Roll them up tightly and place them seam-side down on the other side of the sheet pan.

              Pour the remaining salsa over the rolled tortillas, ensuring each is well covered. Sprinkle the rest of the shredded cheese on top.

                Return the baking sheet to the oven and bake for an additional 15 minutes, or until the cheese is bubbly and golden.

                  Remove from the oven and let cool slightly. Garnish with fresh cilantro and serve with avocado slices and lime wedges.

                    Prep Time: 15 min | Total Time: 50 min | Servings: 4-6