Sweet Potato and Black Bean Enchilada

$0.00 Cooking Fee
Serving Size: 2 six inch enchiladas
Recipe adapted from:
These vegetarian enchiladas are filled with sweet potatoes, black beans, tomatoes, and feta cheese.
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Ingredients Scale

Adjust the ingredients measurement scale here by changing this number. 8

Instructions

Sauce:

  • Bring all sauce ingredients to a simmer in a saucepan over medium heat. Whisk to combine and then remove from heat. Season with salt and pepper, if desired.

Filling:

  • Heat oil in a separate saucepan over medium heat. Add onion and saute 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, cumin, and ½ cup water; bring to a boil. Reduce heat to medium-low, and simmer for 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook for 5 minutes. Add ¼ cup feta cheese to the mixture.

To assemble Enchiladas:

  • Preheat the oven to 350 degrees F. Brush a 13 x 9 inch baking dish with oil. Spread ½ cup of sauce on the bottom of the dish. Spoon filling onto, roll, and pack close together seam-side down in the baking dish. Top with the remaining sauce and feta cheese.
  • Bake for 15 minutes.
  • Preheat the broiler. Broil Enchiladas for 5 minutes, or until the cheese is browned and bubbly. Let rest for 10 minutes before serving.
  • Garnish with lime, sour cream, and cilantro.

Cook Times

Active Prep20
Hands-On Cook20
Hands-Off Cook45
Passive0
Total Time1 hour 25 minutes
Recipe Serving Size8

Ingredients