Sweet Potato Enchiladas

I LOVE enchiladas.  Homemade are best.  I have had several of my own enchilada recipes over the years, but this new one was the most unique and I could not believe how much flavor they had!  Have you heard of substituting sweet potatoes for meat in enchiladas?  The concept was new to me, but I decided to give it a try.  

You may think replacing your chicken or beef with sweet potato is insane, but trust me, you will not miss the meat.  I used one of my other recipes and modified it with sweet potatoes.

I used canned enchilada sauce.  I'm sure these would top the cake if you made homemade sauce for them, but I have 5 kids... I don't feel the need for further explanation on my canned choices. :P

Best of all, these are pretty good for you!  And good for the Kids!!!!

Here's the cinch:

Sweet Potato Enchiladas

INGREDIENTS:

 16 oz Corn Tortillas

(2 ) 12-14oz  Cans Medium Red Enchilada Sauce

(or homemade sauce)

15 oz Can Black Beans

1 Small Onion - Chopped

1 Jalapeno - Seeded & Diced 

or 2oz Canned Jalapenos

20z Can Diced Green Chilies

2 Large Sweet Potatoes 

1/4 tsp Cayenne Pepper

1 tsp Cinnamon

1/4 tsp Ground Red Pepper

8 0z Shredded Cheddar Cheese or Vegan Cheese
1 clove garlic - Minced

Cilantro

DIRECTIONS:

Puncture your potatoes several times with a fork, and microwave on high for 9-11 minutes, or until tender.  (You can also steam them or bake in oven.)  I chose the easy way out.  

Meanwhile, chop onion and Jalapeno.  Add chopped  onions, garlic, jalapeno, green chilies, and 1 can enchilada sauce to a medium sized bowl.  Add spices.

Add RINSED black beans, and one cup of cheese.  Mix well. 

Remove sweet potatoes from microwave.  Cut ends off & remove skin. Dice potatoes and add them to mixture.

Using a small amount of enchilada sauce from your second can, pour a small amount on the bottom  of  a 13x9 pan.  This will keep your enchiladas from sticking. You can also line your pan with foil like I did to help with easy clean up.  You will still need to spread the sauce on the bottom of your foil.

 Fill each corn tortilla evenly.  Roll them up and place them seam side down in your pan.  (The tortillas can be set together tightly.  I fit my whole package of corn tortillas in one pan.)

If a second layer is required, spread some more enchilada sauce in between the layers.  Cover prepared enchiladas with the rest of your sauce, and cheese.

Bake uncovered @ 350 degrees for 20 minutes.  

Sprinkle with cilantro.  Eat & Enjoy!

These were way better than I expected and my husband loved them.  If you do not like things with a little heat or you would like to spare your children, omit the jalapeno and Cayenne.  You can also make half the pan and then add the good stuff and finish the pan like I do. 

These did not make it to leftovers.  They were so good!  I hope you guys try them and love them as much as we did!