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Sweet Potato Corn Enchiladas
Sweet Potato Corn Enchiladas
- Recipe Submitted by Cobb on 11/27/2014
Category: Healthy Recipes, Potatoes, Corn
Ingredients List
- 2 cups salsa verde, divided
- 2 sweet potatoes, peeled and diced
- 1 cup canned black beans, drained and rinsed
- 1 (4.5-ounce) can green chiles
- 1/2 cup diced red onion
- 3 tablespoons chopped fresh cilantro leaves, divided
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- Kosher salt and freshly ground black pepper, to taste
- 2 cups shredded Monterey Jack cheese, divided
- 12 6-inch corn tortillas, warmed
- 1 avocado, halved, seeded, peeled and diced
- 1 Roma tomato, diced
- 2 tablespoons sour cream
Directions
Preheat oven to 350 degrees F. Pour 1 cup salsa verde in the bottom of a 9×13 baking dish; set aside.
In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
Place into oven and bake until bubbly, about 20 minutes.
Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.
In a large pot of boiling water, cook sweet potatoes until tender, about 12-15 minutes; drain well.
In a large bowl, combine sweet potatoes, black beans, green chiles, red onion, cilantro, chili and garlic powder, cumin, salt and pepper, to taste.
To assemble the enchiladas, lay tortilla on a flat surface and spoon 1/4 cup sweet potato mixture in the center; sprinkle with cheese. Roll the tortilla and place seam side down onto prepared baking dish. Repeat with remaining tortillas and sweet potato mixture. Top with remaining salsa verde and cheese.
Place into oven and bake until bubbly, about 20 minutes.
Serve immediately, garnished with cilantro, avocado and tomato, drizzled with sour cream, if desired.
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