Black and Gold Enchiladas

1. 1

   Bring a pot of salted water to a boil.

2. 2

   Add cubed sweet potatoes and cook until just fork tender.

3. 3

   Drain and reserve.

4. 4

   Drain beans if necessary.

5. 5

   Saute onions in fat of your choice.

6. 6

   When they are tender add the garlic and cook for a couple minutes.

7. 7

   Combine onions, potatoes and beans.

8. 8

   Season with salt if necessary.

9. 9

   Moisten with a spoonful or so of enchilada sauce if desired.

10. 10

    Heat tortillas in a griddle or oven until they are all soft.

11. 11

    Moisten the bottom of the pan with sauce.

12. 12

    Construct the enchiladas by sprinkling a little bit of cheese in each tortilla, spoon 2-4 tablespoons of filling and roll tortilla up and place in pan.

13. 13

    Repeat until the pan is full.

14. 14

    Spoon as much sauce as you want over the top.

15. 15

    We used approximately 3/4 cup of sauce.

16. 16

    Make sure that most of the tortilla is moistened with sauce.

17. 17

    Sprinkle top as much cheese as you want.

18. 18

    Bake at 350 until cheese is melted and everything is hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.