Hey everyone, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, sweet potato enchiladas. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
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.
Sweet Potato Enchiladas is one of the most popular of recent trending meals in the world. It is easy, it’s fast, it tastes delicious. It is appreciated by millions daily. Sweet Potato Enchiladas is something that I have loved my whole life. They are fine and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook sweet potato enchiladas using 9 ingredients and 13 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato Enchiladas:
- Take 2 large sweet potatoes
- Prepare 1 can black beans
- Take 2 (12 oz) cans green enchilada sauce
- Take 1 half yellow onion
- Prepare 12 6" white corn tortillas (soft)
- Prepare 1 tsp chili powder
- Get Dash salt
- Make ready Dash pepper
- Take 1 bag (2 cups) shredded Mexican cheese blend
Sweet Potato Enchiladas - These cheesy enchiladas are loaded with tender sweet potato, black But after having these cheesy sweet potato enchiladas smothered in salsa verde - well, let's just. 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. 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.
Instructions 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.
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. 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. Sweet Potato Poblano Enchiladas with Salsa Verde.
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