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Categories:Viewed: 38 - Published at: 4 years ago
Ingredients
- 1 12 cups cubed sweet potatoes
- 1 (15 ounce) can black beans
- 1 medium onion, chopped
- 3 garlic cloves, sliced
- 1 tablespoon oil
- 6 -8 corn tortillas
- 12 cup shredded cheddar cheese or 12 cup monterey jack pepper cheese
- 2 cups enchilada sauce
Method
- Bring a pot of salted water to a boil.
- Add cubed sweet potatoes and cook until just fork tender.
- Drain and reserve.
- Drain beans if necessary.
- Saute onions in fat of your choice.
- When they are tender add the garlic and cook for a couple minutes.
- Combine onions, potatoes and beans.
- Season with salt if necessary.
- Moisten with a spoonful or so of enchilada sauce if desired.
- Heat tortillas in a griddle or oven until they are all soft.
- Moisten the bottom of the pan with sauce.
- Construct the enchiladas by sprinkling a little bit of cheese in each tortilla, spoon 2-4 tablespoons of filling and roll tortilla up and place in pan.
- Repeat until the pan is full.
- Spoon as much sauce as you want over the top.
- We used approximately 3/4 cup of sauce.
- Make sure that most of the tortilla is moistened with sauce.
- Sprinkle top as much cheese as you want.
- Bake at 350 until cheese is melted and everything is hot.
