Lauren Keating from Healthy Delicious shares a new twist on enchiladas.
Sweet potato and refried beans make a uniquely delicious filling for these enchiladas.
large orange sweet potato, peeled and cut into cubes
tablespoon olive oil
small onion, sliced
cloves garlic, minced
jalapeño pepper, seeded and minced
can Old El Paso™ Traditional Refried Beans
teaspoon chili powder
teaspoon cayenne pepper
8-inch flour tortillas (soft taco size)
can Old El Paso™ Green Enchilada Sauce
cup shredded Cheddar cheese
Heat oven to 400°F.
Bring a large pot of water to a boil. Add the sweet potatoes and cook until tender, 10-15 minutes. Darin and mash.
Meanwhile, heat the olive oil in a sauté pan set over medium heat. Add the onions and garlic; cook, stirring occasionally, until soft and golden, about 15 minutes. Transfer half of the onions to a small dish; set aside. Add jalapeño to pan and cook 3 minutes.
Add the mashed sweet potatoes, refried beans, and spices to the pan of onions. Mix well.
Pour the enchilada sauce into a shallow dish. Dip a tortilla in the sauce, coating both sides. Spoon half cup filling onto center of tortilla; top with reserved onions. Roll up and place seam-side down in a 6"x8" baking dish. Repeat with remaining tortillas. Top with cheese and bake 15 minutes, until the enchiladas are warm and the cheese is melted.
Orange sweet potatoes are commonly labeled as yams in US grocery stores.
Serve these enchiladas with a side of sour cream.
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