Chipotle Sweet Potato Enchiladas
Delight in these Chipotle Sweet Potato Enchiladas - a smoky, spicy vegetarian twist on the traditional Mexican favorite, packed with nutrients and flavor, perfect for health-conscious food lovers.
Prep time: 20 minutesCook time: 25 minutesServes: 6
Ingredients
Sweet potatoes
2 lbs
Olive oil
2 tbsp
Red onion, diced
1
Chipotle peppers in adobo sauce, chopped
2 tbsp
Salt
1 tsp
Black beans, canned, drained
15 oz
Corn tortillas
10
Enchilada sauce
2 cups
Monterey Jack cheese, shredded
2 cups
Cilantro, chopped
1/4 cup
Lime wedges for serving
4
Instructions
1. Preheat your oven to 375°F.
2. Peel and cube the sweet potatoes, then boil until tender, around 15 minutes.
3. In a skillet, heat olive oil over medium heat. Add diced onion and cook until translucent.
4. Add chipotle peppers and salt to the onions, stirring to combine.
5. Mash the cooked sweet potatoes and mix with the onion mixture and black beans.
6. Warm the corn tortillas in a microwave or oven to make them pliable.
7. Spread a thin layer of enchilada sauce on the bottom of a baking dish.
8. Spoon the sweet potato filling onto each tortilla, roll them up, and place seam-side down in the dish.
9. Pour the remaining enchilada sauce over the top, and sprinkle with cheese.
10. Bake enchiladas for 25-30 minutes, or until cheese is bubbly.
11. Garnish with chopped cilantro and serve with lime wedges.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating
To reheat, cover with foil and warm in a 350°F oven for about 15 minutes or until heated through.
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This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.
