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Sweet Potato and Black Bean Enchiladas

 

I can’t overstate how delicious the combination of sweet potatoes and black beans is. Maybe it’s the sweet and salty, but once I tried these enchiladas, my family started seeing them at the dinner table weekly. They are also packed with corn, cheese, and salsa verde – perfect when you are craving Mexican food.

Sweet Potato and Black Bean Enchiladas

Author/Source:

Regan @ onceamonthmeals.com

Ingredients:

  • 1 Tablespoon olive oil
  • 1.25 cups onion, chopped
  • 2 teaspoons garlic, minced
  • 1.34 cups sweet potatoes, peeled and cubed
  • 0.5 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 0.5 teaspoon salt
  • 15 ounces black beans
  • 1 cup corn
  • 2 cups salsa verde
  • 1 cup colby jack cheese, shredded
  • 8 flour tortillas, 8 inch

Directions:

Preheat oven to 350 degrees. Pour oil in skillet and heat over medium high heat. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes. Add sweet potato cubes, cover skillet, and allow to cook for 3-4 more minutes. Add cumin, chili powder, and salt, re-cover, and allow to cook for 3-4 more minutes. Add black beans and corn. Cover again and cook until potatoes are soft, about 10 more minutes. Remove from heat and allow to cool. Warm tortillas in microwave, so that they won’t crack when you fill them. Grease an 8×8 foil baking pan and 1 cup of salsa verde sauce on the bottom. Fill each tortilla with about 0.5 cups of filling and a handful of cheese. Roll the tortilla up and place it seam down in the pan. Repeat with the rest of the tortillas. Pour the remaining salsa verde on top of the enchiladas and top with remaining cheese. Bake for 20 minutes or until cheese has melted.¬†

Freezing Directions:

Prepare as directed above, butdo not bake. Cover with foil, label, and freeze. To serve: Thaw. Heat oven to 350 degrees and bake for 20 minutes or until cheese has melted.

Servings: 4

**conversion chart image provided by Erik Spiekermann

17 Responses to “Sweet Potato and Black Bean Enchiladas”

  1. Kathy says:

    I just wanted you to know that this is DELICIOUS!!! Thanks so much for sharing the recipe!

  2. Susan says:

    I made these tonight and boy are they yummy. I will definitely be making this again.

  3. Mary says:

    Do you have the nutritional info for these?

  4. Mary says:

    Thank you! Do you know how long they can stay in the freezer for?

  5. Beth says:

    Yum. Made these and added one box of thawed frozen spinach to up the nutritional value for the kids. (and the juice of one small lime for flavor).

  6. Jennifer says:

    I got 2 pans (8″x8″) out of this recipe. I’m not complaining about that, but did I do something wrong? I’ve wrapped the second pan and put it in the freezer for another week, so I’m pleased with the outcome!

  7. L says:

    1.34 cups sweet potatoes? Is this a typo?

    • regan says:

      Nope, it’s not a typo. Because we figure out the ingredient amounts for the menus, which are customizable per person, some of the amounts can sometimes look odd. This is essentially 1 1/3 cup, though :)

  8. Tina says:

    These were excellent! My husband and kids absolutely loved them and they’ve been frozen for 9 weeks. I added some chopped up tofu to the bean mix and a little lime juice. Delicious!

  9. noreen says:

    is the recipe written for one 8×8 pan or two? also, i’ve usually seen corn tortillas used in enchiladas, so wondering why you opted not to use corn tortillas? do they not freeze as well? thanks!

  10. kaye says:

    these are delicious! i even make them without the cheese to keep them dairy free for my family and use corn tortillas to make it gluten free. its excellent!

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