Dinner

Sweet Potato Black Bean Enchildadas is for Dinner.

Sweet Potato Black Bean Enchildadas takes 30 minutes to prepare.

Sweet Potato Black Bean Enchildadas takes 20 minutes to cook.

Sweet Potato Black Bean Enchildadas makes 8 servings.

The ingredients for Sweet Potato Black Bean Enchildadas are:

2 large sweet potatos, peeled & diced

1 tbsp olive oil

1 large garlic clove, minced

1.5 cups cooked or 1 15-ounce can black beans, drained & rinsed

1 14.5-ounce can diced tomatoes with jalepenos (or green chiles),

drained salt & black pepper to taste

2 cups salsa

8 flour tortillas (I always use wheat)

1/4 cup finely chopped red (or green) onion

1/2-1 cup shredded cheese (Monterey Jack is my fave)

Here is how you make Sweet Potato Black Bean Enchildadas:

1. Preheat the oven to 400. Arrange sweet potatoes in single layer on a lightly oiled baking sheet and roast until tender, turning once, about 20 mins. Remove from oven & set aside. 2. Reduce oven temp to 350. Heat olive oil in large skillet over medium heat. Add the garlic and cook, stirring, until fragrant, about 30 secs. Add the beans, tomatoes, and salt & pepper to taste. Stir in the sweet potatoes and simmer for 5 mins. 3. Spread a thin layer of salsa over the bottom of a lightly oiled 9x13-inch baking dish & set aside. 4. Place a tortilla on a flat work surface. Spoon a portion of the sweet potato mix down the center of the tortill and roll it up. Place the filled tortilla in the baking dish seam side down and repeat with the rest. Spoon any remaining filling mixture on top of the enchiladas, top with salsa and sprinkle with the onion and cheese. Cover and bake until hot & bubbly, about 20 mins. Serve hot.Serving Size:?1 Enchilada

The nutritional information for Sweet Potato Black Bean Enchildadas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 266.8

• Total Fat: 5.7 g
• Cholesterol: 7.5 mg
• Sodium: 860.8 mg
• Total Carbs: 43.8 g
• Dietary Fiber: 8.7 g
• Protein: 12.0 g