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Sweet Potato, Corn and Wild Rice Enchiladas

The Chew
  • 180 minutes
  • Serves

INGREDIENTS

1 15.5 ounce can

Black beans

1/4 cup

Cilantro

1 cup

Corn, frozen kernels

2 cloves

Garlic

2

Red bell peppers

2

Sweet potatoes, medium

1

White onion

1 cup

Wild rice, cooked

1/4 tsp

Cayenne pepper

1 tbsp

Chili powder

1

Kosher salt & ground black pepper

2 tbsp

Olive oil

2 tsp

Cumin, ground

10

White corn tortillas

3/4 cup

Monterey jack cheese

2 10 ounce cans

Enchilada sauce, red