Sweet Potato Enchilada Casserole
These Sweet Potato Enchiladas are delicious, super easy to put together and make a great vegetarian dinner option!
Servings: 8 enchiladas
Sweet Potato Filling
- 2 tablespoons olive oil
- 2 large sweet potatoes peeled and diced
- 1 small red onion
- 1 15 oz. can of black beans, drained and rinsed
- 1 4 oz. can diced green chilies
- 2 cups reduced-fat shredded cheddar cheese reserve 1 cup for topping
- 8 burrito sized tortillas
- 2 15 oz. cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- fresh limes fresh chopped cilantro, sour cream, sliced avocado, jalapeno slices
Preheat your oven to 350 degrees and combine the enchilada sauce ingredients in a bowl.
Peel the sweet potatoes and cut into 1/2 inch pieces. Heat olive oil in a heavy skillet over medium heat and saute for 5-7 minutes. Add the diced red onion and continue to saute until the vegetables are softened, about 5 more minutes. Add the black beans, green chilies and 1 cup enchilada sauce and cook until heated through.
Spread a cup of enchilada sauce on the bottom of a 9" x 13" baking dish. Fill each tortilla with about 1/2 cup of the sweet potato mixture and a small handful of shredded cheese. Roll the tortilla up and place it into the baking dish. Repeat for the remaining tortillas and pour the rest of the enchilada sauce on top. Top with the remaining shredded cheese.
Bake for 25 minutes or until the cheese is starting to turn golden brown on top. Remove from oven and let cool 10 minutes before serving.
Serve garnished with lime, sliced avocado, fresh cilantro and sour cream.
- Microwaved Sweet Potatoes - poke shallow holes in the potato using a fork or a knife. Place on a microwave-safe plate with a coffee cup of water. Microwave on high for 4 minutes, turn sweet potato over and cook for 4 more minutes.
- How to Store - Store left-overs in the fridge for up to 5 days in an air-tight container.
- How to Freeze - Assemble the dish in a freezer safe baking pan and cover with plastic wrap. Cover the plastic wrap with 2 layers of foil. use a magic marker to label the top with the recipe name and date. Keep frozen for up to 3 months.
- Gluten-Free option - To make this a gluten-free entree, use corn tortillas.
- Tortilla size - This recipe fills 10 small sized corn or flour tortillas.
- Cooking Oil - Olive oil can be substituted with any other cooking oil such as coconut oil, avocado oil or vegetable oil.
Serving: 1enchilada | Calories: 371kcal | Carbohydrates: 49.6g | Protein: 17.5g | Fat: 12.5g