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Sweet Potato, Black Bean, and Green Chile Enchiladas Recipe

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This recipe for Sweet Potato, Black Bean, and Green Chile Enchiladas is from Mary Rose's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 medium to large sweet potatoes (2 cups diced)
1 15 ounce can black beans
1 cup diced green chilies (canned)
1 medium red onion
1/2 tablespoon cumin
1 tablespoon chili powder
about 2 cups salsa verde
8 ounces Colby Jack cheese, shredded
10 flour tortillas
Salt and pepper
Sour cream and fresh cilantro to garnish
Directions:
Directions:
Preheat oven to 350 degrees.
COOK THE SWEET POTATO. Peel and dice the sweet potato. Place in a pot and cover with water; add a pinch of salt. Bring to a boil and cook until tender, around 12 to 15 minutes.

PREPARE THE FILLING. Finely chop the red onion. Drain and rinse the black beans.

ASSEMBLE THE FILLING. In a large bowl, combine the cooked sweet potato, black beans, red onion, deiced green chilies, 1/2 tablespoon of cumin, and 1 tablespoon chili powder. Mist to combine. Add a bit of salt and pepper.

ASSEMBLE THE ENCHILADAS.
Warm the tortillas for a minute in the microwave.
In a large baking dish, spread 1 cup of the salsa verde.
Fill each tortilla with a scoop of the filling, add a handful of cheese, and roll it up.
Repeat for the remaining tortillas.
When all enchiladas are in the dish, top with the remaining cup of salsa verde and the remaining cheese

Bake in 350 degree oven for 20 minutes until the cheese is melted.
Personal Notes:
Personal Notes:
Recipe from Dave Wanthal

Delicious.

 

 

 

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