Sweet Potato Enchiladas

Ingredients and Weight:

• 4 medium sweet potatoes (about 2 pounds)
• 1 15-ounce can black beans, rinsed and drained
• 1 15-ounce can corn, drained
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 1 10-ounce can diced tomatoes with green chilies, undrained
• 1 cup shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 10-12 corn tortillas (6-inch)

Preparation Time:

• 1 hour

Cooking Time:

• 45 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 375°F (190°C).
2. Peel and cut sweet potatoes into 1-inch cubes. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes, or until tender.
3. While sweet potatoes are roasting, heat 1 tablespoon of olive oil in a skillet over medium heat. Add bell peppers, onion, and corn. Cook for 5-7 minutes, or until vegetables are softened.
4. Stir in black beans, tomatoes, and cilantro. Bring to a simmer and cook for 10-12 minutes, or until sauce has thickened slightly.
5. Combine roasted sweet potatoes with vegetable sauce.
6. Place about 1/4 cup of sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in a greased 9x13 inch baking dish.
7. Combine cheddar and Monterey Jack cheeses in a bowl. Sprinkle cheese mixture over enchiladas.
8. Bake for 15-20 minutes, or until cheese is melted and bubbly.

Nutritional Information:

• Calories: 350 per serving
• Protein: 15 grams
• Carbohydrates: 45 grams
• Fat: 12 grams

Dish Characteristics:

• Savory and sweet
• Creamy and flavorful
• Comforting and satisfying
• Perfect for a vegetarian meal

User Comments:

• "These enchiladas were amazing! I love the combination of sweet potatoes and vegetables."
• "The cheese topping was the perfect touch and made the dish so delicious."
• "I was surprised at how easy these enchiladas were to make. They're a great option for a quick and healthy meal."

Special Precautions and Tips:

• If you don't have corn tortillas, you can use flour tortillas.
• You can add other vegetables to the enchiladas, such as zucchini, squash, or mushrooms.
• Be careful not to overfill the tortillas, or they will break apart when you roll them up.