Looking for a quick and delicious meal that satisfies both vegetarians and meat-lovers alike? These Easy Black Bean and Avocado Enchiladas are your answer.
Packed with creamy avocado and hearty black beans, they’re the perfect blend of flavors and textures. Whether it’s a busy weeknight or a relaxed weekend dinner, this recipe brings a burst of Mexican-inspired goodness to your table.
Grab some tortillas and let the fiesta begin!
Steps
- Begin by preheating your oven to 425ºF and prepare the sweet potatoes for roasting. Place them in the oven to start cooking.
- While the sweet potatoes are roasting, make the enchilada sauce and set it aside for later use.
- At the halfway point of roasting, stir the sweet potatoes to ensure even cooking.
- Assemble the enchiladas by filling the tortillas with the black bean and avocado mixture, then roll them up.
- Once the sweet potatoes are done, remove them from the oven and reduce the oven temperature to 350ºF.
- Place the assembled enchiladas in the oven and bake them until heated through.
- While the enchiladas are baking, divide the roasted sweet potatoes into meal prep containers.
- After the enchiladas have finished baking, add them to the containers with the sweet potatoes and refrigerate. Add lime wedges to each container for fresh flavor when reheating.
Ingredients
- Corn tortillas
- Black beans
- Avocados
- Enchilada sauce
- Lime wedges
- Sweet potatoes
- Cumin
- Lime juice
FAQ
- Can I freeze the leftover Black Bean and Avocado Enchiladas?
- Yes, you can freeze the leftover enchiladas. While they might not retain the bright and fresh taste as when they’re freshly made, they will still be edible. Rate their freezer-friendliness at about a 6 out of 10.
- How can I prevent the enchiladas from becoming too soft in the fridge?
- If you’re sensitive to texture, consider using corn tortillas and toasting them slightly before assembling the enchiladas. This can help reduce the softness that can occur when storing them in the refrigerator.
- Do I need to add lime juice to the sweet potatoes before storing them?
- It’s recommended to add lime wedges to each container and squeeze the juice over the sweet potatoes after reheating and just before eating. This way, the tart flavor remains fresh and pronounced.
- What should I do if my tortillas don’t fit in my meal prep containers?
- If your tortillas are too large for the containers, consider trimming them or folding them in a way that fits. This can prevent the meal prep from appearing less than tidy.
- Is the Black Bean and Avocado Enchilada Meal Prep suitable for someone with braces?
- Yes, this meal prep might be ideal for someone with braces since the texture tends to soften after storage, making it easier to eat.
Tips
- When choosing tortillas, ensure they fit your meal prep containers to avoid any logistical issues. Opt for smaller tortillas if necessary.
- To maintain a desirable texture and avoid softness, use corn tortillas and toast them slightly before assembling the enchiladas.
- For the best flavor, add lime juice to the sweet potatoes just before eating, rather than after baking. This preserves the tartness and enhances the dish’s freshness.
- If you have leftovers, consider adding an extra enchilada to your meals or having enchiladas twice in one day. While freezing is possible, note that the taste and texture might not be as vibrant.
Equipment
- Meal Prep Containers – For storing the prepared meals.
- Baking Sheet – For roasting the sweet potatoes.
- Baking Dish – Suitable for baking the enchiladas in the oven.
- Oven Thermometer – To ensure the oven is at the correct temperature for baking.
- Citrus Juicer – Handy for squeezing lime juice over the sweet potatoes.
