Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, sweet potato black bean enchiladas. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Sweet potato black bean enchiladas is one of the most well liked of current trending meals on earth. It is simple, it’s quick, it tastes delicious. It is appreciated by millions daily. They’re nice and they look wonderful. Sweet potato black bean enchiladas is something that I’ve loved my entire life.
Heat the olive oil over medium-high heat in a large skillet. The enchiladas are stuffed with creamy, hearty sweet potato, plus black beans, feta cheese, and spices. The sauce is super easy—just grab some mild salsa verde at the store. Or, you can go the extra mile and make your own.
To begin with this particular recipe, we have to prepare a few ingredients. You can have sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Sweet potato black bean enchiladas:
- Get sweet potato, 1 inch cubed
- Get 1 can black beans, drained rinsed
- Get 4 oz can green chilies
- Prepare red onion diced thin
- Take salsa
- Make ready cumin
- Make ready garlic powder
- Take salt pepper
- Get mexican cheese
Spoon a portion of the sweet potato/black bean mixture down the center; roll up the tortilla and place into baking dish. Continue until all tortillas are filled. Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion.
Steps to make Sweet potato black bean enchiladas:
- Pre heat oven 375. Steam your sweet potatoes till tender. 10 minutes or so
- In a bowl add red onion, green chilies, cumin, garlic powder, black beans, and sweet potatoes. Fold to mix
- Add mixture to tortilla.
- Add salsa to bottom of a greased baking dish. Place tortilla seam side down. Add cheese and more salsa on top of tortillas. Bake 20 to 25 minutes. Enjoy
Spoon any remaining sweet potato/black bean mixture on top of the tortillas. Top with remaining salsa, cheese, and minced red onion. The black beans and sweet potato filling in these vegetarian enchiladas pack in the nutrition. Black beans are an excellent source of plant-based protein, fiber, folate, and iron. Pairing the black beans with sweet potatoes and a tomato-based enchilada sauce or salsa, which are rich in vitamin C, helps increase iron absorption.
So that’s going to wrap it up with this exceptional food sweet potato black bean enchiladas recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
