Sweet Potato Enchiladas

To help me with my goal of exercising daily, I've been looking into healthier diet options. I've been toying with the idea of being vegetarian for the health benefits. While I don't think my family will go completely vegetarian for the sake of convenience and practicality, when it comes to meals made in our home we will have a vegetarian menu. To kick start this vegetarian plan, I found an interesting recipe for sweet potato enchiladas. They were AMAZING!

enchilada filling

enchiladas

I found the recipe over at Budget Bytes and made a few alterations.

Filling
2 sweet potatos
1 can diced green chiles
1 can black beans
1 cup frozen corn
1/2 medium or small red onion
3 Tbsp olive oil
1/4 c chopped cilantro
2 tsp cumin
1/2 tsp salt
**I tried to substitute 3 jalapenos for the poblano peppers in the original recipe and ended up burning them terribly. Instead of letting them go completely to waste, I used 1/16 of the roasted jalapeno seeds in the filling. Husband and Dad agree - it made the perfect level of heat.**

Preheat oven to 400 degrees.

Peel the sweet potatoes and cut them into even chunks about one inch square. Place the chunks in a bowl and toss them together with 3 Tbsp of olive oil, 2 tsp of cumin, 1/2 tsp of salt and about half a bunch of chopped cilantro leaves. Mix it all up until the sweet potato chunks are well coated. The peppers should be done roasting at this point.

Pour out the bowl of sweet potato chunks onto a baking sheet and roast the sweet potatoes for 30 minutes. Stir the chunks half way through.

Drain and rinse the can of black beans. Drain and rinse the can of diced green chiles. Thaw one cup of frozen corn kernels. Finely chop 1/4 of a red onion (if desired). Put the beans, green chiles, corn and onion together in a bowl.

When the sweet potatoes are done, let them cool for about 10 minutes. In the mean time, chop the other half of the cilantro, and juice the lime. Mix the sweet potatoes, cilantro and lime together with the rest of the ingredients.

Enchiladas
Tortillas
Filling
1 can of enchilada sauce
grated cheese

Preheat your oven to 350 degrees. Spray a baking dish lightly with non-stick spray. Using a fork, slightly mash the filling.

Lay out your tortillas and put about 1/2 cup of the mashed up sweet potato mixture in each tortilla. Sprinkle a little bit of shredded cheddar in each tortilla as well. Roll it up like a burrito.

Pour a little bit of enchilada sauce in the bottom of your baking dish. Place the rolled enchiladas in the baking dish, seam side down. Top the enchiladas with the rest of the sauce and the rest of the shredded cheese.

Bake the enchiladas at 350 degrees for about 30 minutes.