How to Cook Delicious Sweet potato black bean enchiladas

Delicious, fresh and tasty.

Sweet potato black bean enchiladas. Heat the olive oil over medium-high heat in a large skillet. 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.

Sweet potato black bean enchiladas Smoky, hearty vegan enchiladas with black beans, roasted sweet potatoes, and kale! This recipe puts our Easy Red Enchilada Sauce to use. These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe. You can cook Sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Sweet potato black bean enchiladas

  1. You need of sweet potato, 1 inch cubed.
  2. You need 1 can of black beans, drained rinsed.
  3. You need 4 oz of can green chilies.
  4. You need of red onion diced thin.
  5. You need of salsa.
  6. Prepare of cumin.
  7. It's of garlic powder.
  8. It's of salt pepper.
  9. It's of mexican cheese.

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. We've made a few tweaks to the original recipe to make it even more tasty. Keep reading for the sweet potato black bean enchiladas recipe.

Sweet potato black bean enchiladas instructions

  1. Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so.
  2. In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix.
  3. Add mixture to tortilla..
  4. Add salsa to bottom of a greased baking dish. Place tortilla seam side down. Add cheese and more salsa on top of tortillas. Bake 20 to 25 minutes. Enjoy.

How to make sweet potato black bean enchiladas. While not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination. Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.