Sweet Potato Black Bean Enchiladas

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INGREDIENTS

 

1 large sweet potato, diced into 1-inch cubes
1 1/2 cups canned black beans
1 medium onion, diced
3/4 cup corn
1 (4 ounce) can green chilies
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon chili powder
2 garlic cloves
1 (12 ounce) can green enchilada sauce
5 flour tortillas

 

DIRECTIONS

 

1 Cook the sweet potato until tender on the outside with a method of your choosing.
2 Saute everything except for the enchilada sauce and reduce it until it's thick.
3 Wrap the filling into the tortillas, douse them with the enchilada sauce, and bake uncovered for 40 minutes at 350 degrees (until the tops are a little browned and slightly crispy).

 

Active Time: 45 Minutes
Total Time: 55 Minutes
Yield: 5 Servings

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