Sweet Potato & Black Bean Enchiladas

Sweet Potato & Black Bean Enchiladas
Sweet Potato & Black Bean Enchiladas

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    (15 ounce) can black beans, rinsed, drained

  • 1

    fresh lime juice

  • 2

    large sweet potatoes, peeled and finely chopped

  • 1

    teaspoon ground cumin

  • 1

    teaspoon chili powder

  • 1

    teaspoon salt

  • 1

    teaspoon black pepper

  • 1

    green bell pepper, seeded and chopped

  • 1

    red onion, chopped

  • 1 1/2

    cups green enchilada sauce, divided

  • 12

    flour tortillas

  • 1 1/2

    cups reduced-fat shredded sharp Cheddar cheese

  • fresh cilantro, chopped

Directions

Preheat oven to 425° and line a baking sheet with foil. Combine sweet potato, green pepper, onion, cumin, chili powder, salt, and pepper. Cook until fork tender (20-25 minutes) on prepared pan. Add lim lime juice andmix well. Reduce oven to 350°. Spray a baking dish with nonstick spray. Spread about 1/2 cup enchilada sauce on bottom. Fill each tortilla, add a heaping cup sweet potato filling and tablespoon cheese. Roll up and place in dish. Repeat. Cover with remaining filling, black beans, remaining enchilada sauce and cheese. Bake until well heated and cheese melts, about 15 minutes. Garnish with cilantro.

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