Recipe of Sweet Potato Enchiladas in 26 Minutes for Family

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet potato enchiladas. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Sweet Potato Enchiladas is one of the most popular of current trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Sweet Potato Enchiladas is something that I’ve loved my entire life. They’re nice and they look fantastic.

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. Sweet Potato Enchiladas. this link is to an external site that may or may not meet accessibility guidelines.

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

The ingredients needed to make Sweet Potato Enchiladas:

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

Make this easy potato enchilada recipe. 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. These vegan enchiladas are cheesy, spicy, smokey, and super delicious! This is one of my favorite comfort food recipes.and it happens to be healthy.

Steps 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 sweet potato black bean enchiladas may be meatless, but don't let that fool you — they're every bit as hearty as chicken or beef enchiladas and then some. My son the skeptic did eat these. You'll make the sweet potato and black bean filling for these vegetarian enchiladas in a skillet on the stove. After you roll the filling in tortillas, bake the enchiladas in the oven until they are hot and bubbly. How to make sweet potato black bean enchiladas.

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