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
- 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
- 1⁄2 tsp. salt
- 1⁄8 tsp. ground black pepper
- 3 Tbsp. Dijon mustard
- 1 can (20 oz.) sweet potatoes, drained and chopped
- 1 1⁄2 cups salsa, divided
- 12 flour tortillas (10 inches)
- 2 1⁄2 cups shredded Cheddar cheese, divided
- 1 can (18 oz.) enchilada sauce
- Spray a 9-by-13-inch 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 1⁄2 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 1⁄2 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.