SWEET POTATO AND BLACK BEAN ENCHILADAS

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Make the sauce by adding 14 oz of vegetable broth to a pan.

Add 15 oz of crushed tomatoes to the pan.

Add 1 tsp of chili powder, 1 tsp of garlic powder, 1 tsp of onion powder, 1 tsp of dry oregano, 1 tsp of chipotle pepper powder, 1 chopped ancho chili, kosher salt, and black pepper to the pan and mix everything up.

Cook the sauce mixture for a few minutes.

Dice 1 medium onion into a small dice and set aside.

Peel 2 large sweet potatoes and cut them into a small dice (about 2 inches).

Peel 2 large garlic cloves and mince them finely, then set aside.

Take 1 canned chipotle pepper in Adobo sauce, use one pepper with some sauce and set the rest aside for later use.

In a sauté pan, add olive oil and a little bit of salt, then add the minced garlic after the onions are soft.

Add the diced sweet potatoes to the pan with the caramelized onions and stir.

Add the rest of the can of sauce and a little bit of water to the pan.

Add 1 15 oz jar of salsa to the pan and mix everything together.

Cook on medium-low heat covered until the sweet potatoes are soft.

Once soft, mash the sweet potatoes in the pan, but do not make them super fine.

Add the drained and rinsed black beans to the mixture and toss them in.

Spray a baking pan with oil and add some of the sauce to the bottom.

Warm corn tortillas in the microwave for about half a minute (about 6 at a time).

Fill the warmed tortillas with the sweet potato mixture, lightly wrap them, and place them upside down in the baking pan on top of the sauce.

Continue filling the tortillas until the pan is full; a total of 20 enchiladas were made with some filling left over for freezing.

Cover the enchiladas with the remaining sauce (it won't cover completely, but ensure each enchilada has some sauce).

Sprinkle the rest of the Queso blanco shredded cheese over the enchiladas.

Bake in a preheated 350°F oven for about 15 minutes.

Broil the enchiladas for about 5 minutes until the cheese is light golden brown.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens