Corn, Black Bean & Sweet Potato Enchiladas

Name: Corn, Black Bean & Sweet Potato Enchiladas Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 8
Ingredients: Sweet potato large cooked peeled cubed; Sweet Corn canned or frozen 1 can; Black beans drained and rinsed I can; White onion 1/2 med.; Salsa 2-4 tbsp.; seasonings: season to taste salt pepper cumin garlic chili powder. (I don't measure so its hard to say exact measurement.); Nonstick Spray; Casserole dish; Mild cheddar cheese 4 oz. shredded; 8-10 corn tortillas; Macayos Enchilada sauce red or green 8 oz.

Minutes to Prepare: 15
Minutes to Cook: 20

Number of Servings: 8

Ingredients

Sweet potato, large, cooked, peeled, cubedSweet Corn, canned or frozen, 1 canBlack beans, drained and rinsed, I canWhite onion, 1/2 med.Salsa, 2-4 tbsp.seasonings: season to taste, salt, pepper, cumin, garlic, chili powder. (I don't measure, so its hard to say exact measurement.)Nonstick SprayCasserole dishMild cheddar cheese, 4 oz. shredded8-10 corn tortillasMacayos Enchilada sauce, red or green, 8 oz.

Directions

Cover sweet potato in damp paper towel and microwave 6-8 min. Peel and cut into 1/2 in cubes
Mix corn, beans, sweet potato, onion, and salsa in large bowl. Season to taste. Set aside.

Microwave corn tortillas in paper towel, 1 minute high.

Spray casserole dish with pan spray and add 4 tbsp. of enchilada sauce to bottom of dish (no need to heat sauce.) Add a layer of 4-5 corn tortillas to dish. add about 1 tbsp. to each corn tortilla and spread. Add half of mixture to dish and spread evenly over corn tortillas and sauce. Sprinkle with half of shredded cheese. Repeat. Bake at 325 degrees for 15-20 min. Let sit for 10-20 min and serve.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NICOLENKIDDOS.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving