Sweet Potato Enchiladas In Creamy Chipotle Sauce 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, salt, and pepper.
• STEP 3.Spread a thin layer of the chipotle sauce on the bottom of a baking dish.
• STEP 4.Spoon the sweet potato mixture onto each tortilla and roll it up tightly. Place the enchiladas seam-side down in the baking dish.
• STEP 5.Pour the remaining chipotle sauce over the enchiladas, spreading it evenly.
• STEP 6.Bake for 20-25 minutes, or until the sauce is bubbly and the enchiladas are heated through.
• STEP 7.Garnish with fresh cilantro and sliced avocado before serving.
• STEP 8.Serve hot with Mexican rice and enjoy!

Cooking Tips

• To save time, you can use store-bought mashed sweet potatoes or canned sweet potato puree.
• If you prefer a spicier sauce, add more adobo sauce or a pinch of cayenne pepper.
• You can customize the filling by adding diced bell peppers, onions, or shredded cheese.
• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.

Storage and Serving

• Leftover enchiladas can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the enchiladas in the oven or microwave until heated through before serving.
• Serve the enchiladas with a side of Mexican rice and garnish with fresh cilantro and avocado.