Mexican Monday has taken a serious hit this year. The league that I bowl on happens on Monday nights and while I don’t bowl every week it’s often enough that our traditional dinner gets switched around or even skipped.

The enchiladas I’m sharing with you today are a meatless variety – perfect for a Friday during this Lenten period. Which is when I made them. If you want to add some meat to these be my guest; cooked shredded pork or chicken would be great. The meat isn’t missed though.

There are some changes I would make though. The sweet potato is cubed instead of mashed, which provides body and meatiness to the filling, but I struggled with the texture. Next time, I’ll mash the sweet potato and add some Mexican rice to the filling to add some more substance.

Sweet Potato Enchiladas

Ingredients:

• 1 large sweet potato
• 1/2 C corn & black bean salsa (I used Kroger brand)
• 2 C shreded Mexican blend cheese, divided use
• 2 C red enchilada sauce
• 8 flour tortillas

Steps:

1. Microwave potato for 10 minutes. Allow to cool and remove the skin. Cube or mash as desired.
2. Preheat oven to 350 degrees F.
3. Mix sweet potato with salsa and 1 1/2 C of cheese.
4. Pour half of the enchilada sauce in the bottom of a casserole dish.
5. Assemble enchiladas: Place about 1/3 C of the sweet potato filling into each tortilla, roll, and place seam side down in the prepared casserole dish.
6. Top enchiladas with remaining enchilada sauce and cheese. Bake 20 minutes, or until bubbly and golden.

*This recipe is adapted from Averie at http://www.averiecooks.com/2014/06/sweet-potato-corn-and-black-bean-enchiladas.html*