Black Bean and Sweet Potato Enchiladas
- Ready In:
- 1hr
- Ingredients:
- 9
- Yields:
-
8 enchiladas
- Serves:
- 8
ingredients
- 8 corn tortillas
- 2 medium sweet potatoes, cooked (nuked 5 minutes)
- 1 (15 ounce) can black beans
- 1 yellow onion, diced
- 1 -10 jalapeno, seeded and diced
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
directions
- Water saute the onions; after 3 minutes add garlic; after onions and garlic are softened, add everything else and cook down until the consistency is rather thick.
- Heat the tortillas on a dry griddle, or nuke for a minute to soften (keeps them from tearing when rolled). Spoon filling on tortilla in an of-center strip, and roll. Smear a bit of filling on the inside edge to seal. Place on cooking-sprayed baking dish, seam side down.
- Serve with salsa verde.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!