Sweet potato, black bean enchiladas
Okay people, my fourth and final freezer meal and drumroll please, it’s packed full of veggies and should only be eaten on Tuesdays. Fine, I’m kidding about the 2nd part, I guess other people eat Mexican other days of the week but for me if I’m cooking on a Tuesday, I’m cooking Mexican. These enchiladas though are too are super yummy and great no matter when you decide to eat them.
I’m pretty sure my husband has a love/hate relationship with sweet potatoes, he loves when I cook but he hates when I cook them LOL. Fortunately for him, this meal wasn’t for us so he didn’t have to pretend he was going to eat them.
Ingredients
- 1 package flour tortillas
- 1 can black beans
- 1 can corn
- 2 sweet potatoes
- 1 package red enchiladas sauce
- 1 bag cheddar/jack cheese
- 2 tsp cumin
- 1/2 tsp paprika
- sale & pepper
Directions
- Roast your poblano pepper under the broiler. If you don’t ever make roasted red peppers it’s very easy and you’ll do this pepper the same way. Put your broiler on high and place the pepper underneath, make sure you are turning it with tongs once you see it start to char. After it’s cooked place it in a brown paper bag or in a bowl and cover with plastic wrap for 10 minutes while you prep everything else. Once the pepper is cooled off enough peel the char outer skin off and dice it up (around the same size as the beans and corn)
- Peel your sweet potato and dice them up small, toss the pieces in olive oil, paprika, cumin and salt and pepper then sauté them in a skillet until tender, about 10-15 minutes, add in your corn, beans and poblano and mix everything around to get covered in the spices
- Pour 1/2 the enchiladas sauce into the casserole dish
- Take out one flour tortilla, spoon some mixture into the middle, add some cheese and roll up like you’d roll an egg roll, then place it seam side down in the dish. Repeat until all the remaining potato & bean mixture is used then pour the rest of the enchiladas sauce and sprinkle with whatever cheese you have left
- Freeze and eat later (40-50 minutes @350*) or cook it now (20 minutes @ 350)!
