Sweet Potato Enchiladas

🛒 Ingredients

• Sweet Potato, baked/mashed 200 g · 172 kcal
• Black Beans, canned, rinsed 100 g · 130 kcal
• Corn kernels, frozen 50 g · 45 kcal
• Red Onion, diced 30 g · 12 kcal
• Garlic, minced 5 g · 7 kcal
• Olive Oil 10 g · 88 kcal
• Chili Powder 2 g · 6 kcal
• Cumin Powder 1 g · 4 kcal
• Corn Tortillas 60 g · 130 kcal
• Red Enchilada Sauce 100 g · 50 kcal
• Cheddar Cheese, shredded 25 g · 100 kcal
• Fresh Cilantro, chopped 5 g · 1 kcal

👨‍🍳 Instructions

1. Preheat oven to 190°C (375°F). In a large skillet, heat olive oil over medium heat. Sauté diced red onion for 3-5 minutes until softened, then add minced garlic, chili powder, and cumin, cooking for 1 minute until fragrant.
2. Add mashed sweet potato, black beans, and corn kernels to the skillet. Mix well to combine all ingredients, mashing further if needed, and cook for 2-3 minutes to heat through.
3. Pour a thin layer of enchilada sauce into the bottom of a 23x33 cm (9x13 inch) baking dish. Slightly warm each corn tortilla to make it pliable, either in a dry skillet or microwave.
4. Spoon about 1/4 cup of the sweet potato filling down the center of each tortilla, then roll it up tightly. Place the rolled enchiladas seam-side down in the prepared baking dish.
5. Pour the remaining enchilada sauce evenly over the rolled enchiladas. Sprinkle generously with shredded cheddar cheese.
6. Bake for 20-25 minutes, or until the cheese is melted and bubbly and the sauce is simmering. Remove from oven and let stand for a few minutes before serving.
7. Garnish with fresh chopped cilantro just before serving. Serve hot.