INGREDIENTS
1 cup red enchilada sauce (homemade or canned)
1 teaspoon olive oil
2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
salt and pepper, to taste
1 small onion, diced
5 cloves garlic, minced
1 jalapeno, seeded and diced
10 oz can Rotel tomatoes with green chilies
1 can black beans, rinsed and drained
1/4 cup cilantro
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water
8 medium-sized flour tortillas
1 cup Daiya Pepper Jack shredded cheese
2 tablespoons chopped scallions, for garnish
Toffuti sour cream, for serving (optional)
DIRECTIONS
- Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup).
- Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno and cook 2-3 minutes until onions become translucent and garlic is fragrant.
- Add cubed sweet potato, Rotel tomatoes, black beans, water, cilantro, cumin and chili powder and season with salt and pepper to taste.
- Cover and cook over medium-low heat, stirring occasionally, until the squash is tender, about 30 to 35 minutes.
- Place about a 1/2 cup filling in the center of each tortilla and roll, place on the baking dish seam side down. Repeat with the remaining filling.
- Top with remaining enchilada sauce and cheese (and any leftover filling).
- Bake, covered with foil until hot and the cheese is melted, about 15 minutes.
- Top with scallions and eat with sour cream if desired.
Source : Glo's Kitchen
Share It To Your Friends!
Loading...
