(picture from their site)
Black Bean and Sweet Potato Enchiladas Kroger.com
Serves: 6Prep: 20 minutesCook: 40 minutesTotal: 1 hour
2 tablespoons olive oil, plus more for brushing tortillas1 onion, chopped1 large sweet potato, peeled and chopped1/4 cup water1 can black beans, drained1/2 cup corn kernels1 can (4 oz.) green chiles1/4 cup fresh cilantro, plus more for garnish3 cloves garlic, minced 1 jalapeño, minced1 teaspoon ground cumin1 teaspoon salt12 corn tortillas1 cup red enchilada sauce, divided2 cups shredded Monterey Jack cheese
Preheat oven to 400°F. In large pot over medium-high heat, heat oil. Cook onion until just softened, about 5 minutes. Add sweet potato and water; cover. Cook until sweet potato is tender, 10 to 15 minutes. Continue cooking, uncovered, until water has evaporated, 1 minute. Remove from heat. Stir in beans, corn, chiles, cilantro, garlic, jalapeño, cumin and salt.
Brush both sides of tortillas lightly with oil. Arrange on baking sheet; bake until warm and pliable, about 2 minutes. In bottom of 9”x13” baking dish, pour 1/4 cup enchilada sauce. Spoon about 1/4 cup sweet potato mixture into each warm tortilla; roll up and arrange in baking dish, seam-side down. Top with remaining ¾ cup enchilada sauce and cheese. Cover with foil; bake until enchiladas are hot and bubbling, about 20 minutes.
