Hello everybody, hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, sweet potato enchiladas. One of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Sweet Potato Enchiladas is one of the most favored of recent trending foods on earth. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Sweet Potato Enchiladas is something which I’ve loved my entire life. They are nice and they look fantastic.
Heat the olive oil over medium-high heat in a large skillet. It's believed that enchiladas may have originated from a similar Mayan dish called papadzules. Typically, enchiladas are made with meat, seafood, beans, cheese, potatoes, or vegetables stuffed in corn tortillas and topped with enchilada sauce.
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 it.
The ingredients needed to make Sweet Potato Enchiladas:
- Make ready 2 large sweet potatoes
- Get 1 can black beans
- Prepare 2 (12 oz) cans green enchilada sauce
- Take 1 half yellow onion
- Make ready 12 6" white corn tortillas (soft)
- Take 1 tsp chili powder
- Prepare Dash salt
- Get Dash pepper
- Get 1 bag (2 cups) shredded Mexican cheese blend
Cover pan with foil and remove the foil before baking. 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.
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.
But after having these cheesy sweet potato enchiladas smothered in salsa verde - well, let's just that if all dishes had sweet potato involved with a sour cream drizzle like this, I could easily convert to a vegetarian and give up red meat! Put the potatoes, onion, peppers and spices on a non-stick baking tray. Add the oil and lots of salt and pepper, and toss well. 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.
So that’s going to wrap this 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 at home recipes coming up. Remember 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!
