Sweet Potato Enchiladas
Sweet Potato Enchiladas

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Hello everybody, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, sweet potato enchiladas. It is one of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.

Sweet Potato Enchiladas is one of the most well liked of recent trending foods in the world. It is easy, it is quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look fantastic. Sweet Potato Enchiladas is something which I’ve loved my whole life.

Watch how to make amazing black bean and sweet potato enchiladas with salsa verde on top! This recipe is hearty, packed with veggies, and sure to be a hit. Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.

To begin with this particular recipe, we must prepare a few components. You can have sweet potato enchiladas using 9 ingredients and 13 steps. Here is how you can achieve it.

Preparation To Make of Sweet Potato Enchiladas:
  1. Prepare 2 large sweet potatoes
  2. Get 1 can black beans
  3. Take 2 (12 oz) cans green enchilada sauce
  4. Prepare 1 half yellow onion
  5. Prepare 12 6" white corn tortillas (soft)
  6. Prepare 1 tsp chili powder
  7. Make ready Dash salt
  8. Prepare Dash pepper
  9. Take 1 bag (2 cups) shredded Mexican cheese blend

This meal would be a wicked good post wod meal. Enter the enchilada skillet: all the flavors of enchiladas, but no rolling! And to make things a little more exciting, I've added in some sweet potato noodles. They are fun, add some interesting textures to the.

Instructions To Make Sweet Potato Enchiladas:
  1. Preheat oven to 350 degrees.
  2. Bring 1 medium sauce pan water to a boil.
  3. Rinse, peel and dice sweet potatos.
  4. Add potatoes to boiling water, boil 8 mins or so until potatoes are soft, but not mushy.
  5. While potatoes are boiling, dice onion.
  6. Add diced onion, black beans, chili powder, salt and pepper to large mixing bowl.
  7. Drain potatoes, and add them to the large mixing bowl of beans and onions.
  8. Open can of green enchilada sauce. Mix 2 tablespoons into beans and sweet potatoes. Spread rest onto bottom of baking dish.
  9. Warm tortillas, 3 or 4 at a time, in microwave between the folds of a damp dish cloth (heat in 15 sec intervals).
  10. Take one tortilla at a time, sprinkle a little cheese on it, and spoon 3 1/2 tablespoons of sweet potato black bean filling onto tortilla. Sprinkle a little more cheese and roll up the tortilla. Place into baking dish. Repeat until dish is full and enchiladas are snug up against one another.
  11. Drizzle second can of enchilada sauce over enchiladas until covered.
  12. Bake at 350 degrees for 20 mins. Remove, cover with shredded cheese, and bake for additional 5-10 mins or until cheese is melted.
  13. Serve warm with sour cream, pico de gallo, salsa, hot sauce and/or guacamole to taste.

These enchiladas are one of my all time favorite recipes. I made them every few weeks throughout college and they were one of the first dinners I made for my husband as. How to make sweet potato black bean enchiladas. While not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination. Packed with shredded chicken, roasted sweet potatoes and black beans + a homemade enchilada sauce that is EASY to make with a few pantry staples, healthy enchiladas have never been easier.

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