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.
My Private Note
8x8 inc ...
Units: US | Metric
- 1Bring a pot of salted water to a boil. Add cubed sweet potatoes and cook until just fork tender. Drain and reserve.
- 2Drain beans if necessary.
- 3Saute 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.
- 4Heat tortillas in a griddle or oven until they are all soft.
- 5Moisten 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.
- 6Spoon 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.
- 7Bake at 350 until cheese is melted and everything is hot.
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Nutritional Facts for Black and Gold Enchiladas
Serving Size: 1 (330 g)
Servings Per Recipe: 3
- Amount Per Serving
- % Daily Value
- Calories 498.0
- Calories from Fat 122
- Total Fat 13.5 g
- Saturated Fat 5.0 g
- Cholesterol 19.7 mg
- Sodium 441.3 mg
- Total Carbohydrate 75.2 g
- Dietary Fiber 18.2 g
- Sugars 5.3 g
- Protein 21.6 g