Sweet Potato Enchilada Casserole
These Sweet Potato Enchiladas are delicious, super easy to put together and make a great vegetarian dinner option!
Ingredients
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
Enchilada Sauce
- 2 15 oz. cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- ½ teaspoon salt
Garnish (optional)
- fresh limes fresh chopped cilantro, sour cream, sliced avocado, jalapeno slices
Instructions
- Preheat your oven to 350°F and combine the enchilada sauce ingredients in a bowl. (If the sauce is too thick, thin it down with a tablespoon of water.)
- Peel the sweet potatoes and cut into ½ inch pieces. Heat olive oil in a heavy skillet over medium heat and saute the sweet potatoes 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 1 cup of enchilada sauce on the bottom of a 9" x 13" baking dish. Fill each tortilla with ½ 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.
Video
Notes
- To Store: Keep left-overs in the fridge for up to 5 days in an air-tight container.
- 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.