Sweet Potato And Black Bean Enchiladas Recipe
How to make Sweet Potato And Black Bean EnchiladasConscious Food
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Corn tortillas stuffed with a sweet potato mixture are baked to perfection in a flavourful enchilada sauce. Serve hot with diced avocado, sour cream, and cilantro.
- Total Cook Time 45 mins
- Prep Time 20 mins
- Cook Time 25 mins
- Recipe Servings4
- Easy
Ingredients of Sweet Potato And Black Bean Enchiladas
- 1 lb Sweet potatoes, peeled and diced
- 1 can Black beans/rajma, soaked, drained and rinsed
- 1 cup Shredded cheese
- 8 Corn tortillas
- 1 cup Enchilada sauce
- to taste Salt and pepper
How to Make Sweet Potato And Black Bean Enchiladas
1.
Preheat the oven to 350 degrees F. In a large pot, bring water to a boil. Add the sweet potatoes and cook until tender, about 8-10 minutes. Drain and mash the sweet potatoes.
2.
In a large bowl, combine the mashed sweet potatoes, black beans, 1/2 cup of cheese, and a pinch of salt and pepper.Spread about 1/4 cup of the enchilada sauce on the bottom of a baking dish.
3.
Take a tortilla, and put about 2 tablespoons of the sweet potato mixture on the center. Roll the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and sweet potato mixture.
4.
Bake the enchiladas in the oven for 20-25 minutes, or until the cheese is melted and the tortillas are crispy.
5.
Serve hot with diced avocado, sour cream, and cilantro.