Sweet Potato and Black Bean Enchiladas Recipe

Name: Sweet Potato and Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 to 8 lg. flour tortillas; 4 md. sweet potatoes; yams, cooked, peeled and diced; 1 can (15 oz.) black beans, drained and rinsed; 1 yellow onion, diced; 1 tbsp. minced garlic; 1 tsp. cumin; 1 tsp. chili powder; White cooking wine; 1 bottle (1 lb.) mild green sauce; salsa; 1/3 cup chopped parsley; 1/3 cup chopped cilantro; 1 tbsp. lime juice; 2 cloves garlic, minced; 1/3 cup shredded mozzarella cheese

Servings: persons

6 to 8 lg. flour tortillas
4 md. sweet potatoes
yams, cooked, peeled and diced
1 can (15 oz.) black beans, drained and rinsed
1 yellow onion, diced
1 tbsp. minced garlic
1 tsp. cumin
1 tsp. chili powder
White cooking wine
1 bottle (1 lb.) mild green sauce
salsa
1/3 cup chopped parsley
1/3 cup chopped cilantro
1 tbsp. lime juice
2 cloves garlic, minced
1/3 cup shredded mozzarella cheese

1
White wine saute the onions and garlic.
2
After softened, add sweet potatoes, black beans, cumin and chili powder.
3
Cook down until rather thick.
4
Place green salsa, cilantro, parsley, lime juice and garlic in food processor or blender.
5
Cover and blend on high approximately 30 seconds or until smooth.
6
Pre-heat oven to 350F.
7
Spray rectangular baking dish (11x7x1-1/2 inches) with non-stick cooking spray.
8
Heat tortillas in microwave between damp paper towels.
9
Spoon filling into tortillas, making a strip across the center of each, and roll.
10
Place in baking dish seam-side down.
11
Top with salsa and cheese.
12
Back, uncovered, for 20 to 25 minutes.

826

kcal

Calories

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 to 8 lg. flour tortillas, 4 md. sweet potatoes, yams, cooked, peeled and diced, 1 can (15 oz.) black beans, drained and rinsed, and more.

Yes, Sweet Potato and Black Bean Enchiladas falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Sweet Potato and Black Bean Enchiladas

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