Sweet Potato Enchiladas Recipe

Name: Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 sweet potatoes, peeled and cubed (~3/4 in); 6 red bell peppers, halved and seeded; olive oil spray; salt; 1 T olive oil; 4 red onions, sliced; 2 large cans black beans, drained; 1 large can whole peeled tomato, diced (reserved liquid); 1 lb spinach, wilted; 3 T cocoa; cumin; red chili powder; salt; 6 cups 2% milk; 1/2 of reserved tomato liquid; red chili powder; salt; flour to thicken (~6 T); 1 C grated sharp cheddar cheese; 1 pkg (30) corn tortillas

Servings: persons

6 sweet potatoes, peeled and cubed (~3/4 in)
6 red bell peppers, halved and seeded
olive oil spray
salt
1 T olive oil
4 red onions, sliced
2 large cans black beans, drained
1 large can whole peeled tomato, diced (reserved liquid)
1 lb spinach, wilted
3 T cocoa
cumin
red chili powder
salt
6 cups 2% milk
1/2 of reserved tomato liquid
red chili powder
salt
flour to thicken (~6 T)
1 C grated sharp cheddar cheese
1 pkg (30) corn tortillas

1
Spray sweet potatoes and red bell peppers with olive oil, sprinkle with salt, and roast at 425 degrees until pepper peels are blackened.
2
Saute red onions in olive oil until softened, add cumin to taste. Add beans, tomato, cocoa, and spinach. Add chili powder and salt to taste.
3
Boil milk with tomato liquid, chili powder, and salt, adding flour to thicken. Add cheese and reduce by 1/2 until thickened.
4
Spoon bean mixture onto tortilla, add sweet potato and red bell pepper, wrap up and place in baking dish. Repeat for all tortillas and spoon sauce over top. Bake at 350 degrees for 30 min.

1201

kcal

Calories

Fat

134

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 20 ingredients. The key ingredients include: 6 sweet potatoes, peeled and cubed (~3/4 in), 6 red bell peppers, halved and seeded, olive oil spray, salt, and more.

Yes, Sweet Potato 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 Enchiladas

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