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Slow Cooker Sweet Potato & Black Bean Enchiladas

Cynthia Groseclose
  • 180 minutes
  • Serves

INGREDIENTS

1

Avocado, small

1 15.5 ounce can

Black beans

1

bunch Cilantro

1

Onion, small

1 14.5 ounce can

Tomatoes

1 tsp

Chili powder

1 tsp

Kosher salt

2 tbsp

Olive oil, extra virgin

2 tbsp

Cumin

12

Tortillas, whole-grain

3 oz

Feta cheese

1/2 cup

Greek yogurt

1 1/3 cups

Monterey jack cheese

1 20 ounce can

Enchilada sauce

1

Large sweet potato (peeled and cut into a medium dice)