Easiest Way to Prepare Appetizing Sweet potato black bean enchiladas

Sweet potato black bean enchiladas. The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.

Smoky, hearty vegan enchiladas with black beans, roasted sweet potatoes, and kale! This recipe puts our Easy Red Enchilada Sauce to use. We've made a few tweaks to the original recipe to make it even more tasty. You can have Sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Sweet potato black bean enchiladas

1. Prepare of sweet potato, 1 inch cubed.
2. Prepare 1 can of black beans, drained rinsed.
3. Prepare 4 oz of can green chilies.
4. Prepare of red onion diced thin.
5. It's of salsa.
6. It's of cumin.
7. Prepare of garlic powder.
8. You need of salt pepper.
9. You need of mexican cheese.

Keep reading for the sweet potato black bean enchiladas recipe. How to make sweet potato black bean enchiladas. While not a traditional enchilada filling, sweet potatoes and black beans is a fairly well-known vegetarian filling combination. These Sweet Potato and Black Bean Enchiladas are a delicious and easy weeknight meatless enchilada recipe.

Sweet potato black bean enchiladas step by step

1. Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so.
2. In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix.
3. Add mixture to tortilla..
4. Add salsa to bottom of a greased baking dish. Place tortilla seam side down. Add cheese and more salsa on top of tortillas. Bake 20 to 25 minutes. Enjoy.

They are a guaranteed family favourite and a healthier lightened up dish! The first time I made enchiladas was when I was a teenager, had just started my baking business, and was literally, always, always in the kitchen for any reason ever. Place a tortilla onto a flat work surface. Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled.

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