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
- 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
- Microwave potato for 10 minutes. Allow to cool and remove the skin. Cube or mash as desired.
- Preheat oven to 350 degrees F.
- Mix sweet potato with salsa and 1 1/2 C of cheese.
- Pour half of the enchilada sauce in the bottom of a casserole dish.
- 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.
- 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*