BLACK BEAN AND SWEET POTATO ENCHILADAS
This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired.
Provided by food friend
Categories Everyday Cooking Vegetarian
Time 1h30m
Yield 4
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a boil. Boil sweet potatoes until tender, about 30 minutes. Cool until easily handled, about 10 minutes. Slip off peels.
- Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.
- Mash sweet potatoes with cream cheese in a bowl. Stir in black beans, green onion, chili powder, cumin, oregano, salt, and pepper until well mixed.
- Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.
- Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown, about 25 minutes.
Nutrition Facts : Calories 683.1 calories, Carbohydrate 89.7 g, Cholesterol 55.7 mg, Fat 25.7 g, Fiber 15 g, Protein 24.9 g, SaturatedFat 13.9 g, Sodium 1480.9 mg, Sugar 7.9 g
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