Sweet Potato and Black Bean Enchilada Roll-Ups Recipe Post
Preparation Time: 15 minutes
Cooking Time: 25 minutes
Total Time: 40 minutes
Servings: 4
Introduction
Elevate your evening meal with these nutritional, tasty Sweet Potato and Black Bean Enchilada Roll-Ups. Packed to the brim with rich flavors, it’s the ideal dish to warm up during a cozy night in.
Why Make This Recipe
The combination of sweet potatoes and black beans in these delectable roll-ups not only tastes fantastic but also provides essential nutrients. Plus, with just a few basic ingredients, you can whip up this meal anytime.
How to Make Sweet Potato and Black Bean Enchilada Roll-Ups
Ingredients:
– 2 medium sweet potatoes, peeled and diced
– 1 tbsp olive oil
– Salt and pepper to taste
– 1 can (15 oz) black beans, drained and rinsed
– 1 tsp ground cumin
– 1 tsp chili powder
– 8 corn tortillas
– 1 1/2 cups enchilada sauce
– 1 1/2 cups shredded cheese (cheddar or Mexican blend)
– 1/4 cup chopped fresh cilantro
– Sour cream and lime wedges for serving
Directions:
1. Heat oven to 375°F (190°C).
2. Combine diced sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 15-20 minutes until tender.
3. In a separate bowl, mix roasted sweet potatoes, black beans, cumin, and chili powder.
4. Lightly warm tortillas for pliability. Spoon the sweet potato mixture onto each tortilla and roll tightly.
5. Pour 1/2 cup of enchilada sauce into a 9×13-inch baking dish. Place roll-ups seam-side down in the dish.
6. Sprinkle remaining enchilada sauce over the roll-ups followed by the cheese.
7. Bake for 25 minute. Cheese should be bubbly and golden by the end.
8. Garnish with chopped cilantro before serving.
9. Serve hot, complement with sour cream and lime wedges on the side.
How to Serve Sweet Potato and Black Bean Enchilada Roll-Ups
Serve hot straight from the oven. Accompanied by a freshly prepared salad or a side of rice, these enchilada roll-ups make a filling and balanced meal.
How to Store Sweet Potato and Black Bean Enchilada Roll-Ups
Store leftovers in an airtight container in the fridge for 2-3 days. For longer storage, freeze and reheat in the oven when ready to eat.
Tips to Make Sweet Potato and Black Bean Enchilada Roll-Ups
1. Easier Rolling: For easy rolling and to prevent tortillas from breaking, warm them for a few seconds before stuffing.
2. Cheese Choice: Use a combination of cheddar and monterey jack for a more creamy and flavorful experience.
3. Perfect Sauce: Homemade enchilada sauce will ramp up the flavor profile drastically.
Variation
For a non-vegetarian option, you can add shredded cooked chicken or ground beef to the sweet potato and bean mixture.
FAQs
1. Can these enchilada roll-ups be made vegan?
Yes, just omit the cheese or use a vegan substitute.
2. Can I freeze these roll-ups?
Yes, they freeze well. Be sure to let them cool completely before placing in an airtight container.
3. Can I use flour tortillas instead of corn?
Yes, flour tortillas can be used but the flavor will vary slightly. Make sure to warm them before rolling.
Now go ahead, bring some magic to your dinner table with these Sweet Potato and Black Bean Enchilada Roll-Ups!