Ingredients:
1 onion, diced
2 medium sweet potatoes (cooked and
chopped into small/medium pieces)
1 can black beans, drained
½ cup frozen sweet corn
1 4oz can diced green chiles
Garlic Salt
½ cup salsa
16 corn tortillas
16oz jar Enchiladas sauce
½-1 cup sharp cheddar cheese
½-1 cup pepper jack cheese
Directions:
1.
Preheat
oven to 375 degrees.
2.
In
a large skillet, sauté your onions with non-stick cooking spray. Once opaque, add black beans, corn and diced
green chiles. Heat through for 3
minutes. Add sweet potatoes. Be careful when combining sweet potatoes with
other ingredients, as you do not want a sweet potato and black bean mash. Add garlic salt. Stir.
Add salsa and stir. Remove from
heat.
3.
Warm
your tortillas (I usually warm in a plastic bag in the microwave) to soften
them up. Scoop a portion of the sweet
potato and black bean mixture into a tortilla, roll and place in your 13x9 pan
folded side down. Repeat with the rest
of your tortillas and squish rolled tortillas real tight in the pan. If you have left over sweet potato and black
bean mixture, spread on top of the rolled tortillas. Top with your enchiladas sauce and then with
cheese.
Cover with foil and
pop in the oven for 35 minutes or until bubbly.
Let rest for 5-10 minutes. Serve
with a salad.Side Notes:
1. If you have mushrooms in the fridge, dice and sauté them up with your onions. That would be a tasty addition to the mixture.
2. I cooked my sweet potatoes in the oven beforehand wrapped in foil. I peeled them when they were cool and chopped into bite size pieces.
If you have any variations that you try with this recipe, please comment and let me know! Hope you enjoy this sweet twisted enchilada!
