SWEET POTATO, SQUASH, AND BLACK BEAN ENCHILADAS
Steps:
- Make the enchilada sauce: Dump all but lime juice into a medium saucepan and bring to simmer. Use a whisk. Let simmer together for 10 to 15 minutes until sauce thickens. Add lime juice and turn off heat. Let cool. To cook sweet potato, fill medium saucepan with an inch or two of water, and bring to a boil over medium heat. Throw in metal steamer basket and fill that with the chopped sweet potato. Cover and steam until tender, 10 to 15 minutes. Dump in a bowl and smash the pieces around. Some chunks are fine. While the sweet potato steams, heat the oil over medium heat in large saucepan. Add the onion and sauté; until it begins to brown, 3 to 5 minutes. Toss in squash and cook for another min. Add chili powder, cumin, salt, garlic, and black beans. Cook together for another 2 minutes then fold in the mashed sweet potato and maple syrup and turn off the heat. Mix until combined. Now youâre going to make the enchiladas. Oven to 375F. Cover the bottom of 9 x 13-inch baking dish with about 11/2 cups of enchilada sauce. Using a griddle, your oven, or the microwave, warm up the tortillas. Dip a tortilla around in a little of the sauce in the baking dish so that the bottom is all coated. Fill the tortilla with a couple spoonfuls of filling, then roll it up and set it seam-side down in the dish. Keep going until you run out of space or filling. Cover the enchiladas with remaining sauce, cover the dish tightly with foil; put in oven for 20 min. Remove foil and cook for 5 more min. Let it cool for a min or two before serving. Top with sliced avocado or chopped cilantro. * You really just need 1 large cooked sweet potato. If you have a leftover roasted sweet potato or something, just scoop out the flesh and move on with the recipe. Or steam it in the microwave if that is your shit: Stab it with a fork, then cook on high for 5 minutes, flip, then 5 minutes more ** Or one 15-ounce can
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Gorata Pelonomi
[email protected]These enchiladas were a disappointment. The filling was dry and the enchilada sauce was watery. I would not recommend them.
Billy Vickers
[email protected]I thought these enchiladas were just okay. The filling was a bit bland for my taste, and the enchilada sauce was too spicy. I probably won't make them again.
Steve Waynick
[email protected]These enchiladas were a great way to use up some leftover sweet potato and squash. They were easy to make and very tasty. I would definitely recommend them.
Isaiah Robertson
[email protected]OMG! These enchiladas were amazing! The filling was so flavorful and the enchilada sauce was perfect. I will definitely be making these again and again.
Legend Gh
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce to save time, and it still tasted delicious. I also added some chopped cilantro to the filling for extra flavor.
Margery Kinyua
[email protected]I loved the unique flavor combination in these enchiladas. The roasted sweet potato and squash were sweet and savory, and the black beans added a nice protein boost. The enchilada sauce was also very tasty.
Splenzi Itz
[email protected]These enchiladas were amazing! The filling was so flavorful and the enchilada sauce was perfect. I will definitely be making these again soon.
Daymaruby Navedo
[email protected]I thought these enchiladas were just okay. The filling was a bit dry and the enchilada sauce was too runny. I would probably make them again, but I would make some changes to the recipe.
Shasta Newman
[email protected]These enchiladas were a bit too sweet for my taste. I think I would have liked them better if I had used less sweet potato.
marcus justice
[email protected]I love these enchiladas! They're so easy to make and they're always a crowd-pleaser. I usually make them with a store-bought enchilada sauce, but I've also made them with a homemade sauce and they're just as good.
Neo Zero
[email protected]These enchiladas were delicious! I made them for a party and everyone loved them. They're a great way to get your kids to eat their vegetables.
Claude Mohler
[email protected]I've made these enchiladas several times now and they're always a hit! They're easy to make and so delicious. I love the combination of sweet potato, squash, and black beans. The enchilada sauce is also very flavorful.
Sarwat Yasmeen
[email protected]These enchiladas were a disappointment. The filling was dry and the enchilada sauce was watery. I would not recommend them.
Siphokazi Maphumulo
[email protected]I thought these enchiladas were just okay. The filling was a bit bland for my taste, and the enchilada sauce was too spicy. I probably won't make them again.
David R. Padilla
[email protected]These enchiladas were a great way to use up some leftover sweet potato and squash. They were easy to make and very tasty. I would definitely recommend them.
Ntokozo Linda
[email protected]OMG! These enchiladas were amazing! The filling was so flavorful and the enchilada sauce was perfect. I will definitely be making these again and again.
David Goodwillie
[email protected]These enchiladas were easy to make and turned out great! I used a store-bought enchilada sauce to save time, and it still tasted delicious. I also added some chopped cilantro to the filling for extra flavor.
Ahmad Pahktoon
[email protected]I loved the unique flavor combination in these enchiladas. The roasted sweet potato and squash were sweet and savory, and the black beans added a nice protein boost. The enchilada sauce was also very tasty.
Daniela Lekupes
[email protected]These enchiladas were a hit with my family! The combination of sweet potato, squash, and black beans was delicious, and the enchilada sauce was flavorful and not too spicy. I will definitely be making these again.