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