Black Bean and Sweet Potato Enchiladas

“An easy and satisfying recipe. Leftovers reheat well the following day for lunch.”
READY IN:
30mins
SERVES:
6
YIELD:
12 enchiladas
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 375.
  2. In skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. Add a bit of salt if you want.
  3. Grease a 9x13 baking dish. Place about a 1/2 cup of filling in each tortilla, and fold (or roll, depending on softness of shells.) Mix salsa and sour cream, then pour over enchiladas and sprinkle on remaining cheese.
  4. Bake for 25 minutes, covered, then remove cover for 5 minutes to let cheese melt.

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