Sweet Potato & Black Bean Enchiladas

This recipe idea came to me to make when I was visiting my Aunt and Cousin for Thanksgiving break, and we needed a dinner for Saturday Night. (So I was definitely thinking we needed something that lightened up the menu from the previous night, as well as had a little bit of a kick, to contrast the Thanksgiving flavors too.) Bonus was that we had extra sweet potatoes we didn’t use for the dinner, as well as well-stocked pantry. (Who doesn’t love not having to run to the store for that night’s dinner?!)

The super fun & special part of this recipe? I was able to make it with my 5th grade nephew and have him help all along the way! I love a recipe you can make with kids.

Ingredients:

2-3 cups diced sweet potatoes, cooked
1 (15-ounce) can black beans, drained, rinsed
1 (15-ounce) can corn kernels, drained, rinsed
1 (15-ounce) can diced tomatoes, drained, or equal parts salsa
2 tbsp lime juice
Salt and black pepper to taste
Enchilada Sauce
Tortillas, warmed (we used flour, but corn would be more traditional)
2 cups Fiesta Mix cheese
Optional Toppings: chopped cilantro, sour cream, chopped red onion, diced avocado.

Directions:

Preheat oven to 350 degrees F. Grease a 9×13-inch baking dish with cooking spray.

In a large bowl, combine the cooked sweet potatoes, black beans, corn, lime juice, and tomatoes with chilies. Add the spices and mixed well. Adjust seasoning with salt and pepper.

Assemble enchiladas: Pour about 1/4 cup of the sauce into the bottom of the baking dish.

One a time, take a warmed tortilla, and fill with the black bean, sweet potato, and corn mixture (approximately 1/2 cup per tortilla, depending on the size.)

Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded cheese.

Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges. Serve topped with sour cream, avocado, cilantro and/or red onion.