With a new school year in full swing, the change of season approaching, and this funky Sonoma County weather, these enchiladas make the perfect dinner.
Not a fan of cooking at dinner time, when the kids are grumpy and needy? Not enough time after work to do the prep? Make them ahead of time! These can sit, ready to bake, for a full day in the refrigerator. Or make a double batch and freeze for later.
The recipe can easily be customized to your family’s tastes and needs. All of the seasonings are optional and amounts can be adjusted. The cheese can be left out to make these dairy free. Any tortillas will work. Enjoy!
SWEET POTATO ENCHILADAS
Filling: 2 cups diced sweet potatoes
1 can black beans, drained and rinsed
1 can diced green chiles (optional)
2 T crushed garlic
2 T chopped cilantro
½ t each: cumin, chili powder, cayenne
juice from 1 lime
For assembly: crumbled queso fresco
shredded jack cheese
12 corn tortillas
- Lightly boil sweet potatoes in water until barely soft; drain
- Mix all filling ingredients together
- To assemble: pour a small amount of sauce in a baking dish; roll each enchilada with a bit of queso fresco and a spoonful of filling; place seam side down in dish
- Cover enchiladas with sauce and jack cheese
- Bake at 350 degrees for 30-40 minutes, until bubbly