Sweet Potato, Corn, and Black Bean Enchiladas

By Jaclyn

Ingredients

• 1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes
• 1/2 c. corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa)
• 2 to 2 1/2 cups Mexican shredded cheese, divided
• 2 cups red enchilada sauce, divided
• 6 to 8 yellow or white corn tortilla shells
• finely diced red peppers or tomatoes, optional for garnishing

Preparation

Step 1

1. Preheat oven to 350F and spray an 8x10-inch baking dish or similar with cooking spray; set aside.
2. Place a scrubbed and fork-pierced sweet potato in the microwave and cook on high power for about 10 minutes, or until done and fork tender. Potato can be cooked in the oven at 400F for about 45 to 60 minutes if preferred.
3. Remove potato from microwave, slice lengthwise, and the skin should slip off easily; discard skin.
4. Dice potato into 1/2-inch cubes and place cubes into a large bowl.
5. To the bowl, add the salsa, about 1 1/2 cups cheese (measure it loosely packed in the cup), and gently stir to combine; set filling aside.
6. Evenly add about 1 cup enchilada sauce to the bottom of the prepared baking dish; set aside.
7. Place about 1/3 cup filling in a tortilla shell, roll up, and place seam side down in prepared dish; repeat with additional shells until all filling mixture is gone.
8. Evenly pour remaining 1 cup enchilada sauce over the enchiladas.
9. Evenly top with remaining 1 cup cheese.
10. Bake for about 20 minutes, or until cheese is melted and bubbly.
11. Optionally garnish with red peppers, tomato, and serve immediately. Enchiladas are best warm and fresh, but will keep airtight in the fridge for up to 5 days.