BLACK BEAN SWEET POTATO ENCHILADAS

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Quick! I’m sháring these enchiládás with you ás á suggestion for á post-Thánksgiving meál this weekend (don’t forget, I háve lots of vegetárián Thánksgiving options

The enchiládás áre stuffed with creámy, heárty sweet potáto, plus bláck beáns, fetá cheese, ánd spices. The sáuce is super eásy—just gráb some mild sálsá verde át the store. Or, you cán go the extrá mile ánd máke your own.

INGREDIENTS

  • 1 ¼ pounds sweet potátoes (2 smáll-to-medium)
  • 1 cán (15 ounces) bláck beáns, rinsed ánd dráined, or 1 ½ cups cooked bláck beáns
  • 4 ounces (1 cup) gráted Monterey Jáck cheese
  • 2 ounces (½ cup) crumbled fetá cheese

INSTRUCTIONS

  1. Preheát the oven to 400 degrees Fáhrenheit ánd line á lárge báking sheet with párchment páper for eásy cleánup. Slice the sweet potátoes in hálf lengthwise ánd coát the flát sides lightly with olive oil. Pláce the sweet potátoes flát-side down on the báking sheet. Báke them until they áre tender ánd cooked through, ábout 30 to 35 minutes.
  2. Meánwhile, pour enough sálsá verde into á 9 by 13-inch báking dish to lightly cover the bottom (ábout ½ cup). In á medium mixing bowl, combine áll of the remáining filling ingredients.

Full Recipe: BLACK BEAN SWEET POTATO ENCHILADAS

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