The Original Pin: http://www.pinterest.com/pin/153403931027533104/
Rating: Not that great
Sweet Potato Black Bean Enchiladas
Makes 6-8 servings, 1 9×13 pan
(Slightly Adapted From $5 Dinners)
2 medium sweet potatoes
1 can black beens or 2 cups cooked black beans
1/2 cup salsa
12 corn tortillas
1 can red enchilada sauce, or 1 1/2 cups homemade enchilada sauce
2 cups shredded cheese
Side of veggies or fruit
Preheat the oven to 350*. Steam bake the sweet potatoes for about an hour. Let cool. Cut them into bite size chunks and add them to a mixing bowl. Add the drained and rinsed black beans and salsa. Stir gently.
Line the bottom of your 9×13 pan with corn tortillas. Spoon the sweet potato mixture into the pan. Pour red enchilada sauce over the top and add the shredded cheese over the sauce.
Bake at 350* for 25 minutes or until cheese has melted and the sauce is bubbly. Let cool slightly before serving.
We are quite pleased that all of the leftovers are finally gone. Sweet potatoes simply don’t taste right in enchiladas. My husband says that we could have it again, but use normal potatoes instead.