Sweet potato black bean enchiladas
Sweet potato black bean enchiladas

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Hello Mom, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, sweet potato black bean enchiladas. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

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. Or, you can go the extra mile and make your own.

Sweet potato black bean enchiladas is one of the most well liked of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Sweet potato black bean enchiladas is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few ingredients. You can have sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you can achieve it.

Materials for making of Sweet potato black bean enchiladas:
  1. Make ready sweet potato, 1 inch cubed
  2. Get 1 can black beans, drained rinsed
  3. Get 4 oz can green chilies
  4. Take red onion diced thin
  5. Prepare salsa
  6. Prepare cumin
  7. Take garlic powder
  8. Make ready salt pepper
  9. Get mexican cheese

Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.

Step by step To Make Sweet potato black bean enchiladas:
  1. Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so
  2. In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix
  3. Add mixture to tortilla.
  4. 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

Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. The black beans and sweet potato filling in these vegetarian enchiladas pack in the nutrition. Black beans are an excellent source of plant-based protein, fiber, folate, and iron. Pairing the black beans with sweet potatoes and a tomato-based enchilada sauce or salsa, which are rich in vitamin C, helps increase iron absorption.

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So that is going to wrap this up with this special food sweet potato black bean enchiladas recipe. Thank you very much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!