Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, sweet potato enchiladas. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

Sweet Potato Enchiladas is one of the most favored of recent trending foods in the world. It is appreciated by millions every day. It’s easy, it’s quick, it tastes delicious. Sweet Potato Enchiladas is something that I have loved my whole life. They’re nice and they look wonderful.

Watch how to make amazing black bean and sweet potato enchiladas with salsa verde on top! This recipe is hearty, packed with veggies, and sure to be a hit. Corn tortillas are stuffed with a sweet potato and cream cheese filling and baked with enchilada sauce and cheese.

To get started with this recipe, we must 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:

1. Take 2 large sweet potatoes
2. Prepare 1 can black beans
3. Get 2 (12 oz) cans green enchilada sauce
4. Take 1 half yellow onion
5. Make ready 12 6" white corn tortillas (soft)
6. Get 1 tsp chili powder
7. Take Dash salt
8. Get Dash pepper
9. Prepare 1 bag (2 cups) shredded Mexican cheese blend

Make this easy potato enchilada recipe. These enchiladas are one of my all time favorite recipes. I made them every few weeks throughout college and they were one of the first dinners I made for my husband as. Packed with shredded chicken, roasted sweet potatoes and black beans + a homemade enchilada sauce that is EASY to make with a few pantry staples.

Instructions to make Sweet Potato Enchiladas:

1. Preheat oven to 350 degrees.
2. Bring 1 medium sauce pan water to a boil.
3. Rinse, peel and dice sweet potatos.
4. Add potatoes to boiling water, boil 8 mins or so until potatoes are soft, but not mushy.
5. While potatoes are boiling, dice onion.
6. Add diced onion, black beans, chili powder, salt and pepper to large mixing bowl.
7. Drain potatoes, and add them to the large mixing bowl of beans and onions.
8. Open can of green enchilada sauce. Mix 2 tablespoons into beans and sweet potatoes. Spread rest onto bottom of baking dish.
9. Warm tortillas, 3 or 4 at a time, in microwave between the folds of a damp dish cloth (heat in 15 sec intervals).
10. 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.
11. Drizzle second can of enchilada sauce over enchiladas until covered.
12. Bake at 350 degrees for 20 mins. Remove, cover with shredded cheese, and bake for additional 5-10 mins or until cheese is melted.
13. Serve warm with sour cream, pico de gallo, salsa, hot sauce and/or guacamole to taste.

Sweet Potato & Black Bean Enchiladas (V + GF). To make these vegan sweet potato and black bean enchiladas you don't need to buy expensive products, all the ingredients are cheap and really. Sweet Potato Poblano Enchiladas with Salsa Verde. As I was creating this Sweet Potato Enchiladas recipe, I discovered how many nutritional benefits there were in the ingredients. You'll make the sweet potato and black bean filling for these vegetarian enchiladas in a skillet on the stove.

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