This recipe’s photos have been updated from the archives. We make this dish all the time! It’s the perfect meatless Monday and taco Tuesday rolled into one.
One of my favorite food blog sites is the 5 Dollar Dinners blog. I’ve been following Erin since I saw her appear on Rachael Ray’s talk show a few years ago. Several of the recipes I’ve blogged are hers and I’ve never been disappointed. We are a one income family. Josh works really hard so that I can stay home with our kids and I’m grateful for that. It’s really hard sometimes to be a food blogger because when I’m reading through posts on blogs I follow, sometimes they will use ingredients that are a luxury item that maybe we can’t afford. That’s not their fault at all – some foods call for expensive ingredients like saffron or vanilla beans, etc. There is a reason why those so ingredients are expensive. Have you ever used a vanilla bean? Its flavor can’t be matched!
So, in order to afford fun things like that, I’ll make meals that are less expensive a couple of times a week. That’s where this site comes in. It’s saved my rear many nights because a lot of the ingredients are cheap staples we already have on hand.
Enter, Sweet Potato & Black Bean Enchiladas. I saw the title of this dinner in my email and was so intrigued. I’ve seen the flavor combo of sweet potatoes and black beans together before, but never made into a Mexican meal. I already had most of the ingredients on hand, so I knew this would be a very pocketbook-friendly meal.
Let me just say this, the flavor in this meal is INSANE! I was shocked at how good this dinner was. The flavors just make a perfect marriage of deliciousness that keeps you longing for just one more enchilada. This recipe is such a keeper. You would be cray-cray (as my sister would say) to not try these yummy little bambinos. :)
- 2 medium sweet potatoes
- 1 (15 oz )can black beans , rinsed and drained
- 1/2 cup salsa
- 18 corn tortillas
- 1 (8 -10 oz) can red enchilada sauce
- 2 cups shredded Mexican blend cheese
- Either steam bake the sweet potatoes about an hour before your going to start fixing dinner or stab them and put them in the microwave under the the baked potato option. If you don't have that option on your micro- about 8 minutes and 30 secs will do the job well. Let the potatoes cool before peeling and and cutting.
- Cut them into bite size chunks and add them to a mixing bowl.
- To the sweet potatoes, add the drained and rinsed black beans and salsa. Gently combine.
- Spoon the sweet potato mixture into the corn tortillas and roll them up. Pour the enchilada sauce over the top and add the shredded cheese.
- Bake at 350 degrees for 25 minutes, or until cheese has melted and sauce is bubbly. Let cool slightly before serving.
****TIP*** The corn tortillas are virtually impossible to roll when they are completely dry. It's best if you take a few minutes and steam them in the microwave or oven. To steam the tortillas, shake some water onto a plate, and layer the tortillas, sprinkling water in-between each tortilla. Cover with a paper towel for microwave (or you could make a foil packet and do it in the oven) and zap for about 25-30 secs. I suggest making a few extra tortillas in case some do rip.
Nutrition Information:Yield: 18 Serving Size: 1
Amount Per Serving: Calories: 133Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 228mgCarbohydrates: 18gFiber: 4gSugar: 2gProtein: 6g
Nutrition information isn’t always accurate.