Hello everybody, it is John, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sweet potato enchiladas. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Our Easy Cheesy Enchilada Recipe Is The Perfect Go-To Weeknight Entr??e. Cool and peel the sweet potatoes. Heat the olive oil over medium-high heat in a large skillet.

Sweet Potato Enchiladas is one of the most popular of current trending meals on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes delicious. Sweet Potato Enchiladas is something that I have loved my entire life. They’re nice and they look wonderful.

To get started with this recipe, we must prepare a few components. 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:

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

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. These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe.

Instructions 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.

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. Sweet potatoes: tender roasted sweet potato truly make these enchiladas one of a kind. They're packed with fiber to keep you full and satisfied. Put the potatoes, onion, peppers and spices on a non-stick baking tray.

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