Hi this is Pranika! My older daughter loves Mexican food; I can’t blame her and I was happy to oblige! We had plenty of sweet potatoes at home so I decided to improvise. I decided on enchiladas with sweet potato and black beans plus sliced jicama, sliced avocado, chips & salsa, and salad greens on the side.
Happy cooking and eating!
Sweet Potato & Black Bean Enchiladas
½ cup water
1 tsp olive oil
1 can black beans, drained and rinsed
1 green onion, green portion only – thinly sliced
2 cloves of garlic, diced
½ tsp cumin
¼ tsp oregano
½ tsp chili powder
½ tsp sea salt
¼ tsp pepper
Old El Paso Mild Enchilada Sauce
Using a spoon, place sweet potato/bean mixture in a line down the middle of the tortilla. I used about 2 large spoonfuls. Roll the enchilada tight and place on the side of the dish. Repeat this step until you have placed as many enchiladas as will fit into your dish (I used a square baking dish and fit 5 across and 1 on the side)! Add 1 to 1 1/2 cup of enchilada sauce on top of the enchiladas, once the pan is full. Sprinkle the top with shredded cheese if desired.
I also made a small dish of enchiladas that were gluten-free and vegan – using corn tortillas and leaving off the cheese for our dinner guest. I baked both dishes together on the top rack for 20 minutes, uncovered.
All in all, a successful and delicious experiment in my book! Enjoy!