Montserratian Sweet Potato And Black Bean Enchiladas

Montserratian Sweet Potato and Black Bean Enchiladas are a delicious and hearty dish that combines the flavors of the Caribbean with a Mexican twist. This recipe is perfect for a cozy dinner at home or for entertaining guests.

Montserratian Sweet Potato And Black Bean Enchiladas

Ingredients

  • 2 large sweet potatoes, peeled and diced
  • 1 can black beans, drained and rinsed
  • 1 red bell pepper, diced
  • 1 small red onion, diced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp smoked paprika
  • Salt and pepper to taste
  • 8 small corn tortillas
  • 1 cup shredded cheese
  • Fresh cilantro for garnish

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. In a large skillet, sauté the bell pepper, onion, and garlic until softened.
  3. Add the sweet potatoes, black beans, cumin, chili powder, smoked paprika, salt, and pepper to the skillet. Cook until the sweet potatoes are tender.
  4. Warm the corn tortillas in the oven or microwave to make them pliable.
  5. Divide the sweet potato and black bean mixture among the tortillas and roll them up. Place them seam-side down in a baking dish.
  6. Sprinkle the shredded cheese over the enchiladas.
  7. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
  8. Garnish with fresh cilantro before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
40 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
12g
Fat
14g

Supplies

Baking dish Skillet

Tools

Oven Knife Cutting board Measuring spoons

Serving suggestions

Serve the Montserratian Sweet Potato and Black Bean Enchiladas with a side of fresh salsa and guacamole for a complete meal.

Tips & tricks

For a spicier kick, add a dash of hot sauce or chopped jalapeños to the sweet potato and black bean mixture.

Cost

$15