Ingredients: |
Ingredients: 3 cups peeled and cubed sweet potato
3 tbsp salad oil
1 large onion, sliced and separated into rings
1 EACH red, orange and yellow peppers, cut into strips
1 cup frozen corn
4 cloves garlic, minced
1/2 tsp oregano
1/2 tsp ground cumin
1/2 tsp chili powder
salt to taste
Dash of red pepper flakes
1 can diced tomatoes
8 8-inch flour tortillas
2 cups Monterey Jack shredded cheese
Sour cream
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Directions: |
Directions:Preheat oven to 425°.
In a 9x13 baking dish, combine sweet potato cubes and 1 tbsp oil. Bake, uncovered, about 35 minutes or until potatoes are tender. Put potatoes into a bowl and use the baking dish for baking later.
Reduce oven to 350°.
Meanwhile, saute peppers and onions in a large skillet with 2 tbsp oil. Add corn, garlic, oregano, cumin, chili power, red pepper and tomatoes. Cook 10 minutes on medium heat until most of the juices have evaporated.
Fill each tortilla with about 1/2 cup filling, 1/3 cup sweet potatoes, and 1 tbsp shredded cheese.
Place the tortillas in the baking pan and spray with non-stick cooking spray. Cover with remaining cheese.
Bake uncovered for about 20 minutes or until crisp.
Serve with sour cream. |
Personal
Notes: |
Personal
Notes: My dear friend, Ann Owen made this for us back in 1998. It was a Better Homes and Gardens award winner and it certainly deserved the award. I've been making it ever since. This is a great recipe to serve if you are having vegetarians for dinner, or any time you like. It's excellent!
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This recipe for Sweet Potato Enchiladas is from