Prep 20 mins
Cook 20 mins
My sister and I pulled this recipe out of our.. er.. cupboards last winter. It is good and good for you! We used Rosarita mild enchilada sauce but shop around for a brand you like, they vary widely. Feel free to spice up the beans and onions with chile powder, cumin or other seasonings and add spicy fresh chiles if you like! But it's good as it is, too.
- 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
- 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.