The other day my sister introduced me to this delicious recipe for Sweet Potato Enchiladas. It’s a great vegetarian alternative to the fantastic chicken version which is one of my favorite foods. They’re just the right amount of sweet, spicy, and YUM.
This recipe is adapted from the Gluten Free Goddess, although I’m sure our alterations aren’t quite gluten-free! We decided to make them “mini” based on the tortillas we had on hand and they came out perfectly portioned. We paired it with a tomato and avocado salad, tossed with sea salt and olive oil – the perfect weeknight Mexican meal!
P.S. My iPhone photos don’t do it justice!
Mini Sweet Potato Enchiladas
- 1 jar salsa verde (a good brand like Goya)
- 1 15-oz can black beans, rinsed, drained
- 3-4 cloves garlic, minced
- Fresh lime juice from 1 big lime
- 1 large peeled and cooked sweet potato, smashed a bit, but still chunky
- 1/2 teaspoon ground cumin
- Sea salt and black pepper, to taste
- 10-12 white corn tortillas
- 1 cup shredded mexican blend cheese (feel free to sub with cheddar or pepper jack)
Preheat your oven to 350ºF.
In the meantime, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
In a separate bowl combine the lightly smashed sweet potatoes with cumin, sea salt, and pepper.
Pour 1/2 of the salsa verde into the bottom of a large baking dish. Arrange the tortillas and stuff with the sweet potato and black bean mixtures. [For mini enchiladas, fold the tortilla sides in. For regular sized tortillas, fold all four sides in and place seam down on the baking dish.]
Repeat for the remaining tortillas. Top with the rest of the verde.
Top with a sprinkle of cheese.
Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.