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Sweet Potato Enchiladas Recipe

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This recipe for Sweet Potato Enchiladas, by , is from The Cookbook of Our Favorite Foods and Memories, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Schnelle
Added: Monday, September 21, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1-2 T extra light Olive Oil
1 yellow Onion, diced
3-4 cloves Garlic, pressed
2 C baked sweet potato, cut in 1/4 inch cubes (about 1 large)
1 can no sodium Black Beans, drained
1 T Salsa Salad Seasoning from Penzys
1 tsp Cilantro
1 T Cumin
9 Soft whole wheat medium sized Tortillas
1 jar good and spicy Salsa
1/2 C shredded reduced fat Cheddar

Directions:
Directions:
Saute the olive oil, chopped onion & garlic until translucent, then add the sweet potatoes. I usually bake the potatoes in the toaster oven to cut down on the oil. After the sweet potatoes are soft, add the black beans, and seasonings.  Mix it all up & let everything simmer on low until the beans are soft. While this is cooling preheat your oven to 375º.  Pour some red sauce to coat the bottom of your lasagna pan. When your mixture is done cooking, turn the burner off.  Fill & roll your tortillas with sweet potato mixture and add 1/10 of cheese. Fill up the pan, and top with the rest of your sauce and cheese. Bake for about 30 minutes.

 

 

 

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