- 2 sweet potatoes
- cooking spray
- 1 (3 ounce) package cream cheese, softened
- 1 (15 ounce) can black beans, drained and rinsed
- 1/4 cup chopped green onion
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- salt to taste
- 1/4 teaspoon ground black pepper
- 4 (10 inch) flour tortillas
- 1 (10 ounce) can enchilada sauce
- 1 cup shredded Mexican cheese blend
- 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.
04/06/2018
recipepes.com
Black Bean and Sweet Potato Enchiladas, recipe
PT15M
PT1H
5
455 calories
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