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Hello, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, sweet potato black bean enchiladas. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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.
Sweet potato black bean enchiladas is one of the most favored of current trending meals in the world. It’s easy, it is quick, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look wonderful. Sweet potato black bean enchiladas is something which I’ve loved my entire life.
To begin with this recipe, we must prepare a few components. You can have sweet potato black bean enchiladas using 9 ingredients and 4 steps. Here is how you can achieve that.
Active ingredients of Sweet potato black bean enchiladas:
- Get sweet potato, 1 inch cubed
- Take 1 can black beans, drained rinsed
- Make ready 4 oz can green chilies
- Take red onion diced thin
- Get salsa
- Make ready cumin
- Prepare garlic powder
- Get salt pepper
- Take mexican cheese
Mash vegetables, gradually adding cilantro, spices and pepper to reach desired consistency. Place a tortilla onto a flat work surface. 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.
How to Process 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.
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