I may not be able to stand hot sauce on anything, but that doesn’t mean I’m going to shy away from anything slightly less spicy. By that I mean anything considered medium and below. Generally red enchilada sauce can be spicy, but I inhale it anyway and imagine that I may pay for it later. Why in the world would I ever turn down such a yummy meal?
For my first qualifying Meatless Monday post (!) – I decided to make Sweet Potato, Black Bean and Corn Enchiladas. My husband is out of town for a few days so this is the perfect dish to make and have as leftovers so I’m not consecutively cooking for one (and one child who is not as fearless when it comes to food) – luckily it tastes just as good, if not better the next day!
Enchiladas are usually made of just a few ingredients. Your meal-prep time isn’t going to be ridiculous, so you can make this when you’re in a pinch, ahead of time or just because you’re craving an easy Mexican meal. This particular recipe calls for black bean and corn salsa, so your preparation time is cut down dramatically just because of that. Even with it being meatless, the salsa packs in such a flavor combined with the weight/size of diced sweet potato pieces that the enchilada still tastes and appears fair in size.
- 1 extra-large sweet potato, cooked, skin peeled and diced into cubes
- ½ cup black bean and corn salsa
- 2½ cups shredded mexican blend cheese, divided
- 2 cups mild red enchilada sauce, divided
- 6-8 white corn tortillas
- 1 medium tomato, diced for garnishing
- cilantro, for garnishing
- Preheat oven to 350 degrees. Lightly grease a rectangular baking dish with cooking spray and set aside.
- Cook, or bake sweet potato. If you're in a pinch for time, place sweet potato in a microwave and cook on high for 8-10 minutes. It can also be baked in an oven at 400 degrees for 50-55 minutes. When sweet potato is cooked through, use a fork to slide skin off. Dice into ½ inch cubes.
- Using a large bowl, add sweet potato cubes, black bean and corn salsa and 1½ cups of shredded cheese. Carefully mix all ingredients together.
- Pour about 1 cup of red enchilada sauce into prepared baking dish. Make sure sauce is even and has covered entire bottom of pan. Set aside.
- Add ¼ cup of sweet potato salsa mix into middle of tortilla. Roll both sides up, placing your seam side downward. Repeat with each tortilla.
- Pour the remaining 1 cup of red enchilada sauce overtop of tortillas, covering them entirely. Lightly sprinkle 1 cup of shredded cheese onto each, following with diced tomatoes and cilantro for garnish.
- Bake for 20 minutes or until cheese is bubbly. Enjoy immediately or refrigerate for up to 4-5 days.
- I love to make this at the beginning of the week and reheat leftovers for either lunch or dinner the following day. It tastes just as good!