Sweet Potato and Black Bean Enchiladas

Ingredients:

• 1 Tablespoon olive oil
• 1.25 cups onion, chopped
• 2 teaspoons garlic, minced
• 1.34 cups sweet potatoes, peeled and cubed
• 0.5 Tablespoon cumin
• 1 Tablespoon chili powder
• 0.5 teaspoon salt
• 15 ounces black beans
• 1 cup corn
• 2 cups salsa verde
• 1 cup colby jack cheese, shredded
• 8 flour tortillas, 8 inch

Directions:

Preheat oven to 350 degrees. Pour oil in skillet and heat over medium high heat. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes. 

Add sweet potato cubes, cover skillet, and allow to cook for 3-4 more minutes. 

Add cumin, chili powder, and salt, re-cover, and allow to cook for 3-4 more minutes. 

Add black beans and corn. 

Cover again and cook until potatoes are soft, about 10 more minutes. 

Remove from heat and allow to cool. Warm tortillas in microwave, so that they won’t crack when you fill them. 

Grease an 8×8 foil baking pan and 1 cup of salsa verde sauce on the bottom. Fill each tortilla with about 0.5 cups of filling and a handful of cheese. Roll the tortilla up and place it seam down in the pan. Repeat with the rest of the tortillas. 

Pour the remaining salsa verde on top of the enchiladas and top with remaining cheese. Bake for 20 minutes or until cheese has melted. 

Freezing Directions:

Prepare as directed above, butdo not bake. Cover with foil, label, and freeze. To serve: Thaw. Heat oven to 350 degrees and bake for 20 minutes or until cheese has melted.

Author/Source:

Regan @ Onceamonthmom.com