{"id":786,"date":"2026-01-15T21:28:39","date_gmt":"2026-01-15T21:28:39","guid":{"rendered":"https:\/\/recipes.ukbiddingdirectory.com\/?p=786"},"modified":"2026-01-15T21:28:39","modified_gmt":"2026-01-15T21:28:39","slug":"sweet-potato-and-black-bean-enchiladas","status":"publish","type":"post","link":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/2026\/01\/15\/sweet-potato-and-black-bean-enchiladas\/","title":{"rendered":"Sweet Potato and Black Bean Enchiladas"},"content":{"rendered":"

Sweet Potato and Black Bean Enchiladas<\/h1>\n

Hearty, flavorful, and packed with wholesome goodness<\/strong><\/p>\n

\u00a0Ingredients (Serves 4\u20136)<\/h2>\n

For the Filling:<\/strong><\/h3>\n
    \n
  • 2 medium sweet potatoes, peeled and diced<\/li>\n
  • 1 can (15 oz \/ 425 g) black beans, drained and rinsed<\/li>\n
  • 1 small onion, finely chopped<\/li>\n
  • 2 cloves garlic, minced<\/li>\n
  • 1 tsp ground cumin<\/li>\n
  • 1 tsp chili powder<\/li>\n
  • 1\/2 tsp smoked paprika<\/li>\n
  • Salt and black pepper, to taste<\/li>\n
  • 1 tbsp olive oil<\/li>\n<\/ul>\n

    For the Enchiladas:<\/strong><\/h3>\n
      \n
    • 8\u201310 corn or flour tortillas<\/li>\n
    • 1 1\/2 cups (150 g) shredded cheese (cheddar, Monterey Jack, or vegan alternative)<\/li>\n
    • 1 cup (240 ml) enchilada sauce (store-bought or homemade)<\/li>\n<\/ul>\n

      Optional Garnish:<\/strong><\/h3>\n
        \n
      • Fresh cilantro, chopped<\/li>\n
      • Sliced avocado<\/li>\n
      • Sour cream or Greek yogurt<\/li>\n<\/ul>\n

        \u00a0Step-by-Step Instructions<\/h2>\n

        1. Prepare the Filling<\/strong><\/h3>\n
          \n
        1. Preheat oven to 400\u00b0F (200\u00b0C).<\/li>\n
        2. Heat olive oil in a skillet over medium heat.<\/li>\n
        3. Add onion and garlic; saut\u00e9 for 3\u20134 minutes until softened.<\/li>\n
        4. Add diced sweet potatoes, cumin, chili powder, smoked paprika, salt, and pepper. Cook for 10\u201312 minutes, stirring occasionally, until sweet potatoes are tender.<\/li>\n
        5. Stir in black beans and cook 2\u20133 more minutes. Remove from heat.<\/li>\n<\/ol>\n

          2. Assemble the Enchiladas<\/strong><\/h3>\n
            \n
          1. Spread a thin layer of enchilada sauce on the bottom of a 9×13-inch baking dish.<\/li>\n
          2. Warm tortillas slightly to make them pliable.<\/li>\n
          3. Spoon 2\u20133 tbsp of the sweet potato and black bean filling onto each tortilla.<\/li>\n
          4. Roll the tortillas and place seam-side down in the baking dish.<\/li>\n
          5. Pour remaining enchilada sauce over the top and sprinkle with shredded cheese.<\/li>\n<\/ol>\n

            3. Bake<\/strong><\/h3>\n
              \n
            1. Cover the dish with aluminum foil.<\/li>\n
            2. Bake for 20 minutes, then remove foil and bake an additional 5\u201310 minutes until cheese is melted and bubbly.<\/li>\n<\/ol>\n

              4. Serve<\/strong><\/h3>\n
                \n
              1. Garnish with fresh cilantro, sliced avocado, and a dollop of sour cream or yogurt.<\/li>\n
              2. Serve warm as a main dish with a side salad or rice.<\/li>\n<\/ol>\n

                \u00a0Tips<\/h2>\n
                  \n
                • You can roast the sweet potatoes in the oven beforehand for extra caramelized flavor.<\/li>\n
                • Add corn, diced bell peppers, or chopped spinach to the filling for more veggies.<\/li>\n
                • Leftovers can be stored in the fridge for up to 3 days and reheat well in the oven or microwave.<\/li>\n<\/ul>\n

                   <\/p>\n","protected":false},"excerpt":{"rendered":"

                  Sweet Potato and Black Bean Enchiladas Hearty, flavorful, and packed with wholesome goodness \u00a0Ingredients (Serves 4\u20136) For the Filling: 2…<\/p>\n","protected":false},"author":2,"featured_media":787,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-786","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipe"],"_links":{"self":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/786","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/comments?post=786"}],"version-history":[{"count":1,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/786\/revisions"}],"predecessor-version":[{"id":788,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/posts\/786\/revisions\/788"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media\/787"}],"wp:attachment":[{"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/media?parent=786"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/categories?post=786"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipes.ukbiddingdirectory.com\/index.php\/wp-json\/wp\/v2\/tags?post=786"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}