Sweet Potato Enchiladas

Sweet potatoes add great flavor, nutrition, and fiber to these wholesome and delicious enchiladas. Substitute homemade green or red chili sauce for the enchilada sauce.

Serves: 8Hands-on: 25 minutesTotal: 13 hours 20 minutesDifficulty: Medium

Serves: 8

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 2 small jalapeño peppers, seeded and minced
  • 1 can (14.5 oz.) refried beans
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 3 Tbsp. Dijon mustard
  • 1 can (20 oz.) sweet potatoes, drained and chopped
  • 1½ cups salsa, divided
  • 12 flour tortillas (10")
  • 2½ cups shredded Cheddar cheese, divided
  • 1 can (18 oz.) enchilada sauce

Directions

  • Spray a 9" × 13" casserole dish lightly with nonstick spray. In a large skillet, heat olive oil over medium heat. When hot, add the onions, garlic, and jalapeños. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes.
  • Add the refried beans, chili powder, cumin, salt, pepper, and Dijon mustard; bring the mixture to a simmer. Add the sweet potatoes and ½ cup salsa; remove from the heat.
  • Place the tortillas on a clean work surface. Divide the sweet potato mixture among them; top each with 2 tablespoons Cheddar cheese. Roll up, enclosing the filling.
  • Combine the remaining 1 cup salsa with the enchilada sauce and mix well. Place ½ cup sauce in the prepared baking dish. Top with the enchiladas, then pour the remaining sauce over the top. Cover and chill the enchiladas for 12 hours in the refrigerator.
  • When ready to eat, preheat the oven to 375°F. Uncover and top with the remaining 1 cup cheese. Bake for 55 minutes until the casserole is hot and bubbling.

Recipe Information

Serves: 8

Ingredients

  • 2 Tbsp. olive oil
  • 1 medium onion, peeled and chopped
  • 3 garlic cloves, peeled and minced
  • 2 small jalapeño peppers, seeded and minced
  • 1 can (14.5 oz.) refried beans
  • 1 Tbsp. chili powder
  • 1 tsp. ground cumin
  • ½ tsp. salt
  • ⅛ tsp. ground black pepper
  • 3 Tbsp. Dijon mustard
  • 1 can (20 oz.) sweet potatoes, drained and chopped
  • 1½ cups salsa, divided
  • 12 flour tortillas (10")
  • 2½ cups shredded Cheddar cheese, divided
  • 1 can (18 oz.) enchilada sauce

Directions

  • Spray a 9" × 13" casserole dish lightly with nonstick spray. In a large skillet, heat olive oil over medium heat. When hot, add the onions, garlic, and jalapeños. Cook, stirring occasionally, until the vegetables are tender, about 6 minutes.
  • Add the refried beans, chili powder, cumin, salt, pepper, and Dijon mustard; bring the mixture to a simmer. Add the sweet potatoes and ½ cup salsa; remove from the heat.
  • Place the tortillas on a clean work surface. Divide the sweet potato mixture among them; top each with 2 tablespoons Cheddar cheese. Roll up, enclosing the filling.
  • Combine the remaining 1 cup salsa with the enchilada sauce and mix well. Place ½ cup sauce in the prepared baking dish. Top with the enchiladas, then pour the remaining sauce over the top. Cover and chill the enchiladas for 12 hours in the refrigerator.
  • When ready to eat, preheat the oven to 375°F. Uncover and top with the remaining 1 cup cheese. Bake for 55 minutes until the casserole is hot and bubbling.

Nutrition Information

Nutrition Information
Amount per serving
Calories680
Total Fat24g
Saturated Fat10g
Cholesterol35mg
Sodium2270mg
Total Carbohydrate91g
Dietary Fiber11g
Sugars13g
Protein23g