Favorite Menu Black Bean and Sweet Potato Enchiladas

Favorite Menu Black Bean and Sweet Potato Enchiladas :: Tasty Recipes

August 10, 2019

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Black Bean and Sweet Potato Enchiladas

"This is a yummy variation of a traditional dish. Trust me, it's way better than it sounds. Serve with bitter cream and/or salsa if desired."

Ingredients :

2 candy potatoes
cooking spray
1 (three ounce) package cream cheese, softened
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped green onion
1 teaspoon chili powder
1 teaspoon ground cumin
1/4 teaspoon dried oregano
salt to flavor
1/four teaspoon floor black pepper
4 (10 inch) flour tortillas
1 (10 ounce) can enchilada sauce
1 cup shredded Mexican cheese blend

Instructions :

Prep : 20M	Cook : 4M	Ready in : 1H30M

Bring a big pot of water to a boil. Boil candy potatoes till smooth, about half-hour. Cool till without problems dealt with, about 10 minutes. Slip off peels.
Preheat oven to 350 tiers F (one hundred seventy five levels C). Grease an 8x10-inch baking dish with cooking spray.
Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well combined.
Place three/four cup candy potato aggregate in the middle of each tortilla. Roll up tortillas and area seam-aspect down within the organized baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese combination on top.
Bake inside the preheated oven until the enchilada sauce is effervescent and the cheese is starting to brown, about 25 mins.

Notes :

You can use smaller eight-inch tortillas and make more of them. Just lower the filling to approximately 1/3 cup in every.

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