It’s the end of enchiladas month here, at Blackberry Pockets, and after providing two classic sauce and casserole options to satisfy your Tex-Mex cravings, I’m going to close with something a little different:
Sweet Potato and Black Bean Enchiladas
When you make enchiladas as often as I do, it becomes important to switch things up from time to time. Although I think it’s probably difficult (if not impossible) to really become “sick” of red or green enchiladas, it does help to throw in a new recipe to help keep everything tasting fresh. My sweet potato and black bean enchiladas recipe offers a great alternative to those who might find themselves in an creative rut, or for anyone who just wants to expand their enchilada repertoire. Plus, they're rich, creamy, and delicious, so why not try them?
Sweet Potato and Black Bean Enchiladas Recipe
1 cup diced onion
1 can of black beans – rinsed
1 cup of aged cheddar cheese
1 cup of Colby jack cheese
Preheat oven to 350 degrees Fahrenheit
Pour ¼ cup of the salsa into a 9.5”X13.5”X3.5” (3 quart) casserole dish to coat the bottom.
Heat tortillas, four at a time, in the microwave for 14 seconds or until soft and pliable.
Place a tortilla on a cutting board; add a tablespoon of onion, a tablespoon of cheese, a tablespoon of beans, and roll the tortilla with filling into a tube.
Place rolled enchiladas into the casserole until it is full and sprinkle any leftover beans an onion on top.
Add the sauce and top with the cheese.
Bake for 30-40 minutes until the cheese has melted and started to caramelize. If you think that your cheese is melting too soon, you can tent the casserole with aluminum foil to prevent it from burning.
Remove from the oven and enjoy!