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Green Chile Sweet Potato Enchiladas


  • Author: Jordan Cord
  • Prep Time: 10 mins
  • Cook Time: 45 mins
  • Total Time: 55 minutes
  • Yield: 8 1x

Description

These sweet potato and black bean enchiladas are smothered in green chile salsa for a savory, subtle spice. They're easy to throw together and freezer-friendly!


Ingredients

Scale
  • 4 cups sweet potato, diced
  • 1 yellow onion, sliced
  • 3 Tablespoons olive oil
  • 1 teaspoon paprika
  • 1 teaspoon sea salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chipotle powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon cayenne
  • 8 - 8" soft tortillas
  • 1 - 4 oz. can green chiles
  • 1 - 15 oz. can black beans, drained
  • 16 oz. green chile salsa, divided
  • 2 cups +/- shredded Mexican cheese blend

Instructions

Roast Sweet Potatoes

  1. Preheat oven to 375º and line a baking sheet with parchment paper. In a large bowl, combine sweet potatoes, onion, oil, and seasonings. Toss until everything is evenly seasoned. Bake 25 minutes.

Enchiladas

  1. Pour half of the salsa into the bottom of the dish. Use the back of a spoon to spread it out.
  2. Spread filling ingredients – sweet potatoes & onion, black beans, green chiles, and cheese – evenly between the tortillas, roll them, and carefully arrange them in the casserole dish.
  3. Pour remaining green chile salsa over top and sprinkle with cheese. Bake 20 minutes.

Notes

*We used 505 Green Chile Salsa for our enchiladas. We love all of their flavors!

  • Category: Main
  • Cuisine: Mexican

Nutrition

  • Serving Size: 1
  • Calories: 286
  • Sugar: 4.2g
  • Sodium: 621mg
  • Fat: 10.9g
  • Saturated Fat: 3.6g
  • Unsaturated Fat: 7.3g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 8.8g
  • Protein: 10.2g
  • Cholesterol: 6.2mg