Name: Sweet Potato, Corn, and Black Bean Enchiladas
Prep time: 15 min
Cook time: 30 min
Total time: 60 min
Ingredients: 1/2 cup corn and black bean salsa (I used Trader Joe’s Cowboy Caviar Salsa; cilantro, optional for garnishing; finely diced red peppers or tomatoes, optional for garnishing; 6 to 8 yellow or white corn tortilla shells; 2 cups red enchilada sauce, divided; 2 to 2 1/2 cups shredded cheese, divided; 1 large/extra large sweet potato, cooked, peeled, and diced into 1/2-inch cubes

Enchiladas

What ingredients do I need to make enchiladas?

What is the best type of tortilla to use for enchiladas?

What is a common mistake when making enchiladas?

How long can I store leftover enchiladas?

Warm sweet potatoes, slightly spicy corn and beans, all smothered in cheese and red sauce. They’re satisfying, hearty, and you’ll never miss the meat!

Milk

Gluten Free

Lactose Free

Vegetarian

Mediterranean

Beans & Legumes

gram

black beans

Fresh Vegetables

fresh cilantro

red bell pepper

Tortillas & Wraps

Yellow Corn Tortilla

Sauces

milliliter

red enchilada sauce

Cheese

shredded cheese

sweet potato

Lycopene

Vitamins

Magnesium

Minerals

Iron

Calcium

Sugar

Carbohydrates

Dietary Fiber

Protein

Water

Calories

Trans fatty acids

Cholesterol

Lactose

Total polyunsaturated fatty acids

Total monounsaturated fatty acids

Saturated Fat

Vitamin K

Lutein+zeaxanthin

Vitamin A

Beta-cryptoxanthin

Alpha-carotene

Beta-carotene

Choline

Dietary Folate Equivalents

Vitamin B6

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Vitamin C

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

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Vegetarian Enchiladas

Sweet Potato, Corn, and Black Bean Enchiladas

Produce

Bakery

Condiment & Toppings

Dairy

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