Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, sweet potato enchiladas. It is one of my favorites. This time, I am going to make it a little bit unique. This will be really delicious.
Cool and peel the sweet potatoes. Heat the olive oil over medium-high heat in a large skillet. How to make Sweet Potato Enchiladas Numbered photos throughout this post correlate to the descriptions below.
Sweet Potato Enchiladas is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. Sweet Potato Enchiladas is something that I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have sweet potato enchiladas using 9 ingredients and 13 steps. Here is how you can achieve it.
The ingredients needed to make Sweet Potato Enchiladas:
- Get 2 large sweet potatoes
- Prepare 1 can black beans
- Make ready 2 (12 oz) cans green enchilada sauce
- Prepare 1 half yellow onion
- Prepare 12 6" white corn tortillas (soft)
- Prepare 1 tsp chili powder
- Make ready Dash salt
- Prepare Dash pepper
- Prepare 1 bag (2 cups) shredded Mexican cheese blend
These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe. They are a guaranteed family favourite and a healthier lightened up dish! The first time I made enchiladas was when I was a teenager, had just started my baking business, and was literally, always, always in the kitchen for any reason ever. The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices.
Steps to make Sweet Potato Enchiladas:
- Preheat oven to 350 degrees.
- Bring 1 medium sauce pan water to a boil.
- Rinse, peel and dice sweet potatos.
- Add potatoes to boiling water, boil 8 mins or so until potatoes are soft, but not mushy.
- While potatoes are boiling, dice onion.
- Add diced onion, black beans, chili powder, salt and pepper to large mixing bowl.
- Drain potatoes, and add them to the large mixing bowl of beans and onions.
- Open can of green enchilada sauce. Mix 2 tablespoons into beans and sweet potatoes. Spread rest onto bottom of baking dish.
- Warm tortillas, 3 or 4 at a time, in microwave between the folds of a damp dish cloth (heat in 15 sec intervals).
- 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.
- Drizzle second can of enchilada sauce over enchiladas until covered.
- Bake at 350 degrees for 20 mins. Remove, cover with shredded cheese, and bake for additional 5-10 mins or until cheese is melted.
- Serve warm with sour cream, pico de gallo, salsa, hot sauce and/or guacamole to taste.
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. Most restaurant enchiladas are so cheesy that I leave with a belly ache, but not these. Black beans, sweet potatoes, and cream cheese combine in these easy vegetarian enchiladas that are perfect for a weeknight dinner. Mash mixture with potato masher until combined.
So that is going to wrap it up with this special food sweet potato enchiladas recipe. Thank you very much for reading. I am confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
