Sweet Potato & Black Bean Enchiladas

Getting back into the blogging groove, I decided to post my Sweet Potato & Black Bean Enchiladas recipe.  I love sweet potatoes and they are so good for you.  I am trying to incorporate them into different recipes so we aren't always eating just mashed sweet 'tators (which you add butter and sugar to).  I love Mexican food (can you tell...), so I thought what better recipe to start adding sweet potatoes to than enchiladas.  I know it may sound a bit weird... but trust me, they are tasty!  My family gobbled them up and asked for seconds. 

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!