Sweet Potato Enchiladas
User Reviews
4.5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
35 mins
-
Total Time
50 mins
-
Servings
4 servings
-
Course
Main Course
-
Cuisine
Vegetarian
Sweet Potato Enchiladas
Report
These cheesy enchiladas are loaded with tender sweet potato, black beans, and salsa verde goodness!
Share:
Ingredients
- 2 cups salsa verde divided
- 2 sweet potato peeled and diced
- 1 cup black beans drained and rinsed, canned
- 1 green chiles 4.5-ounce can
- ½ cup red onion diced
- 3 tablespoons cilantro divided, fresh, chopped leaves
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ½ teaspoon cumin
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 cups Monterey jack cheese divided, shredded
- 12 6- inch corn tortillas warmed
- 1 avocado halved, seeded, peeled and diced
- 1 Roma tomato diced
- 2 tablespoons sour cream
Instructions
- Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
- In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
- In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
- To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
- Place into oven and bake until bubbly, about 20 minutes.
- Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.
Genuine Reviews
User Reviews
Overall Rating
4.5
6 reviews
Excellent
Other Recipes
You'll Also Love
