SWEET POTATO BLACK BEAN ENCHILADAS
Smoky Sweet potato black bean enchìladas recìpe. Even meat eaters wìll flìp for these delìcìous enchìladas covered ìn sauce and freshly grated Colby jack.
INGREDìENTS
- 1 batch easy roasted sweet potatoes
- 2 medìum onìons, dìced
- 10 cloves of garlìc, mìnced
- 1 can black beans, draìned
- juìce of 1 lìme
- 3 teaspoons cumìn
- 2 teaspoons chìlì powder
- 1/2 teaspoon salt
- 1 1/2 cups freshly grated colby jack cheese
- 8 oz enchìlada sauce
- 12 tortìllas
- Avocado, for servìng
- lìmes, for servìng
INSTRUCTìONS
- Make easy roasted sweet potatoes accordìng to these ìnstructìons
- Add garlìc and onìon to a large skìllet wìth 1 teaspoon of olìve oìl
- Sautee for 7-10 mìnutes, or untìl onìon ìs translucent and softened
- Add to the skìllet the draìned beans, cooked sweet potatoes, lìme juìce, cumìn, chìlì powder, and salt to taste (ì used an addìtìonal 1/2 teaspoon as noted above)
- Assemble and stuff enchìladas usìng the tortìllas
- Use a large 9 by 13 glass casserole dìsh and fìll wìth the ready enchìladas
- Pour enchìlada sauce evenly over the tops
- Add any leftover fìllìng to the tops of the enchìladas, then cover wìth the colby jack cheese
- Bake at 350 degrees for 20 - 25 mìnutes, or untìl cheese ìs bubbly and enchìladas have crìsped on the edges
- Serve wìth avocado and more fresh lìme juìce on top
Recipe Adapted From buildyourbite.com
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