Mexican

Corn, Black Bean and Sweet Potato Enchiladas is for Dinner.

Corn, Black Bean and Sweet Potato Enchiladas takes 15 minutes to prepare.

Corn, Black Bean and Sweet Potato Enchiladas takes 20 minutes to cook.

Corn, Black Bean and Sweet Potato Enchiladas makes 8 servings.

The ingredients for Corn, Black Bean and Sweet Potato Enchiladas are:

Sweet potato, large, cooked, peeled, cubed
Sweet Corn, canned or frozen, 1 can
Black beans, drained and rinsed, I can
White onion, 1/2 med.
Salsa, 2-4 tbsp.
seasonings: season to taste, salt, pepper, cumin, garlic, chili powder. (I don't measure, so its hard to say exact measurement.)
Nonstick Spray
Casserole dish
Mild cheddar cheese, 4 oz. shredded
8-10 corn tortillas
Macayos Enchilada sauce, red or green, 8 oz.

Here is how you make Corn, Black Bean and Sweet Potato Enchiladas:

Cover sweet potato in damp paper towel and microwave 6-8 min. Peel and cut into 1/2 in cubesMix corn, beans, sweet potato, onion, and salsa in large bowl. Season to taste. Set aside.Microwave corn tortillas in paper towel, 1 minute high.Spray casserole dish with pan spray and add 4 tbsp. of enchilada sauce to bottom of dish (no need to heat sauce.) Add a layer of 4-5 corn tortillas to dish. add about 1 tbsp. to each corn tortilla and spread. Add half of mixture to dish and spread evenly over corn tortillas and sauce. Sprinkle with half of shredded cheese. Repeat. Bake at 325 degrees for 15-20 min. Let sit for 10-20 min and serve. Serving Size: 8 servingsNumber of Servings: 8Recipe submitted by SparkPeople user NICOLENKIDDOS.

The nutritional information for Corn, Black Bean and Sweet Potato Enchiladas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 229.8

• Total Fat: 6.0 g
• Cholesterol: 15.0 mg
• Sodium: 519.8 mg
• Total Carbs: 39.5 g
• Dietary Fiber: 6.6 g
• Protein: 9.8 g

Corn, Black Bean and Sweet Potato Enchiladas is Mexican cuisine.

The dietary needs meet for Corn, Black Bean and Sweet Potato Enchiladas is Vegetarian