Beef, Bean, and Sweet Potato Enchiladas
Ingredients
- 10 8 '' flour tortillas- I used La Tortilla's Smart and Delicious Light Tortillas
- 1 pound lean ground beef
- 1 tablespoon olive oil
- 1 red onion chopped
- 1 sweet potato chopped
- 1 15 oz can black beans rinsed and drained
- 10 oz can red enchilada sauce
- 1 teaspoon cayenne pepper
- 1 teaspoon ground cumin
- 3 1/2 cups cheese- combination of cheddar and/or Monterey Jack cheese
- Optional toppings: sliced avocado and chopped fresh cilantro
Instructions
- Preheat oven to 350℉.
- In a large skillet, cook ground beef breaking it up until cooked through. Transfer beef to a bowl and set aside. Drain grease from pan and wipe with paper towel.
- Heat oil over medium heat in skillet. Add onion and sweet potato and cook 7-8 minutes or until softened. Add beans and 1/4 cup enchilada sauce and stir to combine. Remove from heat.
- Mix in ground beef, cayenne pepper, and cumin.
- Assemble enchiladas and set out tortillas, enchilada sauce, beef filling, and cheese.
- Lay out tortilla. Spread spoonful of enchilada sauce down center of tortilla and spoon beef filling over the enchilada sauce down the center. Sprinkle 1-2 tablespoons cheese blend over filling. Roll up and place seam side down in 9x13 baking dish. Repeat for remaining enchiladas.
- Pour remaining sauce over the top of enchiladas and top the remaining cheese over the sauce.
- Bake for 20 minutes.
- Top with avocado slices and chopped fresh cilantro.