Preheat oven to 400 degrees. Line a baking sheet with foil. Arrange sweet potato cubes on prepared baking sheet; drizzle and toss with oil. Sprinkle with salt, cumin, and ancho chili powder. Roast for 10 to 15 minutes or until sweet potato is fork-tender. Remove from oven; cool slightly.
Enchiladas made vegetarian. And yes, they're still delicious! Just stuff them with black beans and sweet potatoes. You won't even miss the meat.
Servings and Ingredients
|2 medium sweet potatoes, peeled and cut into 1/2-inch cubes|
|2 tsp. Gustare Vita olive oil|
|1 tsp. Hy-Vee salt|
|1 tsp. Hy-Vee ground cumin|
|1 tsp. ancho chili powder|
|1 (16-oz.) jar Hy-Vee mild salsa verde, divided|
|1 (16-oz.) can Hy-Vee vegetarian refried beans|
|1 (15-oz.) can Hy-Vee black beans, drained and rinsed|
|1 c. cooked Hy-Vee white rice|
|1 (4-oz.) can Hy-Vee diced mild green chiles, drained|
|1 (16-oz.) pkg. Hy-Vee flour tortillas for fajitas, (8-ct.)|
|1 ½ (8-oz. each) pkgs. Hy-Vee shredded sharp Cheddar cheese|
|¼ c. crema Mexicana, or Hy-Vee sour cream|
|2 tsp. lime zest|
|1 tbsp. fresh lime juice|
|Desired toppers, such as: fresh cilantro, sliced serrano chile peppers, chopped red onion, and/or sliced green onions|
Things To Grab
- Baking sheet
- 3-quart rectangular baking dish
- Medium bowl
- Aluminum foil
- Small bowl
Spread 3/4 cup salsa verde in the bottom of a 3-quart rectangular baking dish and set aside.
Transfer sweet potatoes to a medium bowl. Stir in refried beans, black beans, rice, and green chiles. Place 1/2 cup mixture down the center of each tortilla, top with 1/4 cup cheese. Tightly roll each tortilla and place, seam side down, in prepared baking dish. Top tortillas with remaining salsa verde and remaining cheese. Cover with foil and bake 30 minutes or until heated through, remove foil during last 10 minutes of baking.
Whisk together crema, lime zest, and lime juice in a small bowl. Drizzle on enchiladas and top with desired toppers.
Amounts Per Serving
- Total Fat: 20g
- Cholesterol: 40mg
- Sodium: 1760mg
- Total Carbohydrates: 66g
- Protein: 21g