My Favorite, Easy Black Bean and Sweet Potato Enchiladas.
This is such a great, nutritious meal to feed your family. With the ability to be meat and gluten-free, it's an easy choice for potlucks and meal trains, too. I will often make double and freeze the second pan for later!
15 oz can black beans
2 cups diced sweet potatoes cooked (either, boiled, baked or microwaved 7 minutes)
15 oz can corn
1/2 cup finely diced red onion cooked (can add to sweet potatoes, while cooking)
1/2 package of taco seasoning mix (check to make sure gluten free, if you can't have gluten - some contain gluten).
8oz of shredded cheese (I use taco or fiesta blend)
1/2 of 28 oz can salsa verde enchilada sauce (can use the red kind instead, I just like green more)
Corn tortillas (about 12 should be safe)
Optional: Can add shredded chicken (1 pound per recipe is how much I add), and use different tortillas if desired. I've done both and enjoyed it.
Procedure:
1. Preheat oven to 350F
2. In a large bowl, mix black beans, cooked sweet potatoes and onion, corn and taco seasoning together.
3. In 13X9 baking dish pour some of the enchilada sauce in the bottom and spread to coat.
4. Warm tortillas in the microwave with damp paper towel between each to soften so they do not break.
5. Scoop equal amounts of sweet potato mixture into corn tortillas, roll and place seam-side down in baking dish. Continue until baking dish is filled.
6. Pour enchilada sauce over the tortillas until all are covered.
7. Cover with uniform layer of shredded cheese (1 cup).
8. Bake covered with foil for 20 minutes until cheese is melted. Uncover for 5-10 minutes to brown the cheese a little, if desired.
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