Sweet Potato Enchiladas Recipe

Cooking Directions

• STEP 1.Preheat the oven to 375°F (190°C).
• STEP 2.In a large bowl, combine the mashed sweet potatoes, black beans, corn, cumin, chili powder, and salt.
• STEP 3.Spread a thin layer of enchilada sauce on the bottom of a baking dish. Fill each tortilla with the sweet potato mixture, roll tightly, and place seam-side down in the baking dish.
• STEP 4.Pour the remaining enchilada sauce over the top of the enchiladas and sprinkle with shredded cheese.
• STEP 5.Bake for 20-25 minutes, or until the cheese is melted and bubbly.
• STEP 6.Serve hot with sour cream and fresh cilantro.

Cooking Tips

• You can roast the sweet potatoes ahead of time and store them in the refrigerator until ready to use.
• Feel free to add additional toppings such as sliced avocado or diced tomatoes.
• If you prefer a spicier dish, add some diced jalapenos or a sprinkle of cayenne pepper to the sweet potato mixture.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, place the enchiladas in a baking dish, cover with foil, and bake at 350°F (175°C) until heated through.
• Serve with a side of Mexican rice or a fresh green salad for a complete meal.