Sweet Potato Enchiladas


1 tablespoon avocado oil

1 red onion, chopped

2 teaspoons chili powder

1 teaspoon ground cumin

1 teaspoon smoked paprika

2 lbs. sweet potatoes, peeled and cut into 1" cubes

2 tablespoons water

One 15 ounce can black beans, rinsed and drained

1 cup corn (fresh or frozen)

8 soft tortillas, taco size

1 tablespoon avocado oil

1 1/2 cups Mexican blend shredded cheese

Chopped fresh cilantro and sliced avocado

Preheat the oven to 350.

Spray a 9" x 13" baking dish with olive oil.

Heat avocado oil in a large fry pan over medium heat.

Add onion and cook until softened, 5 minutes.

Add spices and cook for 30 seconds, then add sweet potato.

Saute for 1 minute, then add water and cook covered for 10 minutes, stirring occasionally.

Lower the heat to medium low.

Stir in black beans and corn then cook for 5 minutes more or until the potatoes are tender then remove from heat.

Fill each tortilla with 1/2 cup of filling and top with a 2 tablespoons enchilada sauce and some cheese.

Roll the tortillas and place in the baking dish then top with the remaining enchilada sauce and cheese.

Cook for 30 minutes or until bubbly and golden.

Serve with chopped fresh cilantro and sliced avocado . Enjoy!
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