- 1 T. olive oil
- 1 ¼ c. onion, diced
- 2 t. minced garlic
- 1 ⅓ c. sweet potato chunks
- ½ T. cumin
- 1 T. chili powder (or less if you don’t like it SPICY!)
- ½ tsp. salt
- 1 (15 oz.) can black Beans, rinsed
- 1 c. frozen corn
- 6 flour tortillas (10″)
- 2 c. salsa verde
- 1 c. shredded colby jack cheese
Heat oil in skillet over medium heat. Add onions and garlic and cook for 3-4 minutes or until the onions are translucent and the garlic begins to brown. Add sweet potatoes and chili powder, cover and cook for 3-4 minutes. Add cumin, salt, black beans and corn then cover and cook 10 more minutes or until the potatoes are soft. Remove from heat and cool slightly. Grease baking pan and add 1c. salsa verde to the bottom. Fill tortillas with 1/2 c. of filling and a handful of cheese placing seam down in the pan. Pour remaining salsa verde on top of enchiladas and sprinkle with cheese. Bake at 350F for 20 minutes and serve.
Note: I like to double this recipe then put four in a Pyrex to eat that night then add two to 4 aluminum bread pans to freeze for later. Make sure to defrost them then bake uncovered for 20 minutes at 350F.