Sweet Potato Enchiladas

Sweet Potato Enchiladas

Lauren Keating from Healthy Delicious shares a new twist on enchiladas. Sweet potato and refried beans make a uniquely delicious filling for these enchiladas.

Prep Time 10 min
Total Time 40 min
Servings 6

1 large orange sweet potato, peeled and cut into cubes
1 tablespoon olive oil
1 small onion, sliced
2 cloves garlic, minced
1 jalapeño pepper, seeded and minced
1 can Old El Paso® Traditional Refried Beans
1 teaspoon chili powder
1 teaspoon cumin
1/8 teaspoon cayenne pepper
6 8-inch flour tortillas (soft taco size)
1 can Old El Paso® Green Enchilada Sauce
1/2 cup shredded Cheddar cheese

Step 1 Heat oven to 400°F.

Step 2 Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.

Step 3 Meanwhile, heat the olive oil in a sauté pan set over medium heat. Add the onions and garlic; cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer half of the onions to a small dish; set aside. Add jalapeño to pan and cook 3 minutes.

Step 4 Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.

Step 5 Pour the enchilada sauce into a shallow dish. Dip a tortilla in the sauce, coating both sides. Spoon half cup filling onto center of tortilla; top with reserved onions. Roll up and place seam-side down in a 6"x8" baking dish. Repeat with remaining tortillas. Top with cheese and bake 15 minutes, until the enchiladas are warm and the cheese is melted.

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