I’ve been trying to find good, hearty, vegetarian meals to help us save money once we are finished with school and thrust into the real world. When Joe heard that these were made with sweet potatoes instead of meat he was not excited, but I won him over. They are delicious and so simple. I don’t have a picture, mainly because I do not understand how people get their tortillas not to rip, and also because the picture I did take looked awful. But trust me. These are good.
- 1 large sweet potato, peeled, diced into 1/2-inch cubes, and cooked. (I boiled mine, but the original recipe called for baking it in the oven or microwave)
- 1/2 cup chunky corn and black bean salsa (sidenote: I cannot believe I have never tried this type of salsa before – it is my new favorite.)
- 2 to 2-1/2 cups shredded cheese, divided (You can use Mexican blend, cheddar, or just whatever you have on hand)
- 2 cups red enchilada sauce, divided
- 6-8 corn tortillas
- For garnish: peppers, bell peppers, diced tomatoes, cilantro, sour cream, etc. (opt.)
Preheat oven to 350F. In a bowl, gently mix salsa, about 1-1/2 cups of cheese, measured loosely, and diced sweet potatoes. Pour about 1 cup of enchilada sauce in the bottom of a 8×10 pan. Spread till even. Place sweet potato mixture into the tortilla shells, roll up, and place seam side down in prepared dish. Evenly pour remaining 1 cup of enchilada sauce over the enchiladas and top with remaining cup of cheese.
Bake for 20 minutes, or until cheese is melted, and garnish.