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Hello, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sweet potato black bean enchiladas. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.
Sweet potato black bean enchiladas is one of the most favored of current trending meals in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look fantastic. Sweet potato black bean enchiladas is something that I have loved my whole life.
Heat the olive oil over medium-high heat in a large skillet. The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store.
To begin with this recipe, we must first prepare a few components. You can cook sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you cook it.
Ingredients of Sweet potato black bean enchiladas:
- Get sweet potato, 1 inch cubed
- Take 1 can black beans, drained rinsed
- Get 4 oz can green chilies
- Make ready red onion diced thin
- Take salsa
- Make ready cumin
- Make ready garlic powder
- Get salt pepper
- Prepare mexican cheese
Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. Place sweet potato, onion and red pepper in basket. Mash mixture with potato masher until combined.
How To Make Sweet potato black bean enchiladas:
- Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so
- In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix
- Add mixture to tortilla.
- Add salsa to bottom of a greased baking dish. Place tortilla seam side down. Add cheese and more salsa on top of tortillas. Bake 20 to 25 minutes. Enjoy
Simply assemble your sweet potato black bean enchiladas, then cover them with aluminum foil and freeze for up to one month. Sweet Potato Black Bean Enchilada Recipe To assemble enchiladas, scoop the sweet potato black bean mixture evenly amongst the tortillas. Top with a tablespoon of cheese and enchilada sauce each and roll together tightly. Pour ¾ cup enchilada sauce on the bottom of the casserole dish. Add the rolled tortillas side by side to pack the casserole dish.
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