MONICA SMITH'S BLACK BEAN & SWEET POTATO ENCHILADAS
- 2 Medium Sweet Potatoes (cubed)
- 1 Tbsp Olive Oil
- 1 C Canned Black Beans (Rinsed & Drained)
- 1 C Corn
- 1/2 C Green Onions (Chopped)
- 1/2 C Queso Fresco (Crumbled)
- 5-8 Medium Corn Tortillas
- 1/2 Cup Onion (Diced)
- 2 Cloves Garlic (Minced)
- 1/2 C Hoff Sauce
- 1/2 C Vegetable Stock
- 1 Tbsp Cumin
- 1 Tsp Chili Powder
- 1 Tsp Pepper
- 1 Tsp Kosher Salt
- 1/2 C Plain Greek Yogurt
- 1/4 C Fresh Cilantro (Chopped)
- Romaine Lettuce (Chopped)
- 1 Avocado (Sliced)
- Lime Wedges
Preheat oven to 375.
Prepare Filling: Peel and cube sweet potatoes. Coat with olive oil and bake for 25 minutes or until tender.
Make Bean Mixture: In a separate bowl mix rinsed beans, corn, and chopped green onion.
Make Sauce: Add all ingredients into a bowl (or blender) and mix until smooth.
Set one cup of cheese aside for topping. Evenly spoon sweet potato & bean mixture into the center of each tortilla. Sprinkle each with cheese and 1 tablespoon of enchilada sauce. Roll up each tortilla and place side by side in a baking pan. Top with remaining enchilada sauce and spread evenly without pushing over the edges. Top with remaining cheese. Bake at 375 degrees for 20-30 minutes or until cheese is melted and sauce is bubbling. Remove and serve over or beside chopped romaine. Garnish with greek yogurt, cilantro, avocado and lime.