Sweet Potato Black Bean Enchiladas

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Ingredients

  • 2 large or 3 medium sweet potatoes
  • 1 (15-ounce) can black beans, drained
  • 2 cups chopped fresh spinach
  • 1 (10-ounce) can RO*TEL® diced tomatoes, no salt, drained
  • 1 (15-ounce) can enchilada sauce
  • 1 package of 6-inch corn tortillas (12-24, depending on filling)
  • 1 cup shredded cheddar cheese*

Directions

  1. Preheat oven to 400 F. 
  2. Using a fork, poke holes in the sweet potatoes and microwave for 10 minutes. 
  3. Allow the sweet potatoes to cool slightly, peel and cut into small cubes. 
  4. In a large bowl mix sweet potatoes, black beans, spinach and tomatoes.
  5. Pour half the enchilada sauce into a 9 x 13-inch baking dish. 
  6. Microwave tortillas for about 20 seconds. Use an ice cream scoop to get perfectly sized scoops for the center of each tortilla. Once done placing the filling, roll up the tortilla.
  7. Place the rolled-up tortilla into the baking dish.
  8. Repeat until you have used all the filling. 
  9. Pour the remaining sauce over the tortillas and sprinkle with cheese. 
  10. Bake for 20 minutes, remove from oven and serve.

*If you use vegan cheese, this is a vegan meal! This recipe makes approximately 20 enchiladas

https://www.cutco.com/learn/sweet-potato-black-bean-enchiladas