A delightful twist on the classic enchilada recipe, combining roasted sweet potatoes and black beans in a flavorful and hearty dish.
Preheat your oven to 400°F.
Preheating ensures even cooking from the start.
Spread the diced sweet potatoes on a cookie sheet, drizzle with olive oil, and sprinkle with cayenne pepper, garlic powder, and black pepper.
Toss the sweet potatoes well to coat them evenly with the spices.
Roast the sweet potatoes in the oven for 30-40 minutes, stirring halfway through, until tender.
Check for doneness by piercing with a fork; it should go through easily.
Reduce the oven temperature to 350°F once the sweet potatoes are done.
Let the oven cool slightly before continuing.
Heat olive oil in a large skillet over medium heat. Add the minced garlic, chopped chili pepper, diced yellow onion, and diced green pepper. Cook until softened, about 3-4 minutes.
Stir frequently to prevent burning and ensure even cooking.
Stir in the cumin and cayenne pepper, cooking for an additional 1-2 minutes.
Toast the spices briefly to enhance their flavors.
Add the black beans, diced tomatoes, and chili powder to the skillet. Simmer over low heat, stirring occasionally, until the mixture thickens slightly.
Let the flavors meld together by simmering gently.
Mix the roasted sweet potatoes into the skillet with the black bean mixture. Cook for an additional 5 minutes.
Gently fold in the sweet potatoes to avoid mashing them.
Lightly spray a 9x13 baking dish with cooking spray and spread a thin layer of salsa on the bottom.
This prevents the tortillas from sticking and adds flavor.
Place a tortilla on a flat surface, spoon some of the sweet potato and black bean mixture down the center, roll it up, and place it seam-side down in the baking dish. Repeat with remaining tortillas.
Don't overfill the tortillas to make rolling easier.
Top the rolled tortillas with any remaining filling, then pour the remaining salsa over them. Sprinkle with shredded cheese and minced red onion.
Spread the toppings evenly for consistent flavor.
Cover the dish with foil and bake at 350°F for 20 minutes. Remove the foil and bake for an additional 5 minutes until the cheese is bubbly and slightly browned.
Let the dish rest for a few minutes before serving to set the filling.
Serve the enchiladas warm, garnished with your favorite toppings like sour cream or fresh cilantro.
Pair with a side salad or rice for a complete meal.
