Hey everyone, hope you are having an amazing day today. Today, I will show you a way to make a special dish, sweet potato black bean enchiladas. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. 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 favored of current trending foods on earth. It is appreciated by millions daily. It is easy, it is fast, it tastes delicious. Sweet potato black bean enchiladas is something that I’ve loved my entire life. They’re nice and they look wonderful.
To begin with this particular recipe, we must first prepare a few components. You can cook sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Sweet potato black bean enchiladas:
- Prepare sweet potato, 1 inch cubed
- Take 1 can black beans, drained rinsed
- Take 4 oz can green chilies
- Prepare red onion diced thin
- Take salsa
- Prepare cumin
- Prepare garlic powder
- Get salt pepper
- Get mexican cheese
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. Place a tortilla onto a flat work surface.
Instructions to make Sweet potato black bean enchiladas:
- Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so
- In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix
- Add mixture to tortilla.
- 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 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. Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you'll ever eat.
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