Sweet Potato, Black Bean, and Corn Enchiladas

• Produce

  • 1 peeled and cut into cubes 2 lbs. sweet potatoes
  • 1 15 ounce can Black beans
  • 1 Cilantro and avocado, fresh
  • 1 cup Corn
  • 1 Yellow onion, small

• Baking & Spices

  • 2 tsp Chili powder
  • 1 tsp Paprika, smoked
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 8 Taco size tortillas, soft

• Dairy

  • 1 1/2 cups Cheese, grated

• Prepared

  • 1 batch 10 minute homemade enchilada sauce or, store bought

• Liquids

  • 2 tbsp Water

Found on flavorthemoments.com

Description

Ingredients

• 1 tablespoon canola oil
• 1 small yellow onion, chopped
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 2 lbs. sweet potatoes, peeled and cut into 1 cubes
• 2 tablespoons water
• (1) 15 ounce can black beans, rinsed and drained
• 1 cup corn kernels (1 ear of fresh corn or frozen)
• salt and pepper, to taste
• 8 soft taco size tortillas*
• 1 batch 10 Minute Homemade Enchilada Sauce or store bought*
• 1½ cups grated cheese (I used Mexican blend)
• Chopped fresh cilantro and avocado, for serving (optional)

Directions

• Preheat the oven to 350 degrees. Grease a 9x13 baking dish with cooking spray.
• Heat the canola oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the spices and cook for 30 seconds, then add the sweet potato. Saute for 1 minute, then add the water and cook covered for 10 minutes, stirring occasionally. Lower the heat a bit if the pan becomes too hot. Stir in the black beans and corn and cook for 5 minutes more or until the potatoes are tender. Remove from heat.
• Fill each tortilla with about ½ cup of filling and top with a bit of enchilada sauce and cheese. Roll up the tortillas and place in the prepared baking dish and top with the remaining enchilada sauce and cheese. Cook for 20-30 minutes or until bubbly and golden.
• Serve with chopped fresh cilantro and avocado if desired, and enjoy!