Black and Gold Enchiladas
- Ready In:
- 40mins
- Ingredients:
- 8
- Yields:
-
1 8x8 inch pan
- Serves:
- 3-4
ingredients
- 1 1⁄2 cups cubed sweet potatoes
- 1 (15 ounce) can black beans
- 1 medium onion, chopped
- 3 garlic cloves, sliced
- 1 tablespoon oil
- 6 -8 corn tortillas
- 1⁄2 cup shredded cheddar cheese or 1/2 cup monterey jack pepper cheese
- 2 cups enchilada sauce
directions
- Bring a pot of salted water to a boil. Add cubed sweet potatoes and cook until just fork tender. Drain and reserve.
- Drain beans if necessary.
- Saute onions in fat of your choice. When they are tender add the garlic and cook for a couple minutes. Combine onions, potatoes and beans. Season with salt if necessary. Moisten with a spoonful or so of enchilada sauce if desired.
- Heat tortillas in a griddle or oven until they are all soft.
- Moisten the bottom of the pan with sauce. Construct the enchiladas by sprinkling a little bit of cheese in each tortilla, spoon 2-4 tablespoons of filling and roll tortilla up and place in pan. Repeat until the pan is full.
- Spoon as much sauce as you want over the top. We used approximately 3/4 cup of sauce. Make sure that most of the tortilla is moistened with sauce. Sprinkle top as much cheese as you want.
- Bake at 350 until cheese is melted and everything is hot.
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