These turned out really yummy - I do have half the filling leftover, so it will likely find a second life tomorrow night.. not sure what I'm doing with it yet, but something. I will write the recipe for 12 enchiladas, though I only made 6.
It was a bit spicy for The Boy, so I topped his with some homemade plain Greek yogurt. That helped quite a bit. The Boy helped me make them!
I think I will be making these again. It packed a lot of veggies in, and that's always fun.
Sweet Potato, Black Bean, and Veggie Enchiladas
1 Tbsp olive oil
1/2 small onion, chopped
3 small sweet potatoes, peeled and cubed
1 can Rotel (diced tomatoes with green chilis), not drained
1 can sweet corn, drained and rinsed
1 can black beans, drained and rinsed
1 Tbsp ground cumin
1 tsp chili powder
1 c water
2 c enchilada sauce (I used mild)
12 flour tortillas (soft taco size)
1 c shredded Mexican blend cheese
1 c baby spinach leaves
In a medium sauce pan (~3 qt at least), heat the oil under medium high heat. Saute the onion until translucent and soft. Stir in the sweet potatoes, Rotel, corn, black beans, spices, and water. Bring to a boil and reduce heat to medium. Cover and cook until the sweet potatoes are soft - about 5-10 minutes.
Preheat oven to 350 F and spray a 9x13" pan with cooking spray. Pour 1/2 c enchilada sauce on the bottom of the pan and spread evenly. Take a tortilla and sprinkle with a little cheese, then spoon on some of the veggie filling (using a slotted spoon if there is much liquid left from cooking), then top with a few leaves of raw baby spinach. Wrap tightly and place in the baking pan. Repeat with remaining tortillas - reserve some of the cheese for topping the enchiladas.
When the pan is full of wrapped enchiladas, top with remaining sauce, making sure to spread evenly.
Sprinkle with remaining cheese, then cover the pan with foil and bake for about 20 minutes, or until cheese is melted.
Serve, with a little sour cream or plain Greek yogurt if desired.
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| Mmm, yummy veggies! |
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