Ingredients
- 5 sweet potatoes
- 1 (8 ounce) package cream cheese, softened
- 1 can black beans, drained
- 4 green onions, chopped
- 1 tsp chili powder
- 1 tsp ground cumin (optional)
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 12 (7 inch) corn tortillas
- 1 (19 ounce) can hatch chili roasted green enchilada sauce
- 1 (8 ounce) package shredded Monterey Jack cheese
Preparation
Step 1
Bring a large pot of water to a boil over medium heat, and boil the sweet potatoes until tender, about 30 minutes. Cool and peel the sweet potatoes.
Cut sweet potatoes in small chunks. In bowl, add black beans, cream cheese, green onions, chili powder, cumin, oregano, salt, and pepper until well mixed.
Preheat oven to 350 degrees F (175 degrees C), and grease a 13x9 inch baking dish.
Soften each tortilla in microwave for a few seconds.
Place about 1/3 cup of sweet potato filling down the center of each tortilla, roll it up, and place filled tortillas seam side down in the prepared baking dish. Pour enchilada sauce over the tortillas, and sprinkle with Monterey Jack cheese.
Bake in the preheated oven for 20 to 30 minutes, until the enchiladas are bubbling and the cheese is beginning to brown.