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Sweet Potato and Black Bean Enchiladas

Christy Denney, The Girl Who Ate Everything
  • 35 minutes
  • Serves 10

INGREDIENTS

1 15 ounce can

Black beans

1/2 cup

Corn, canned, or fresh frozen

1 clove

Garlic

1/2

Lime

1/2

Red onion

1

Sweet potato

1

Guacamole

1 tsp

Chili powder

1 tsp

Kosher salt

3 tbsp

Olive oil

1 tsp

Cumin

10

(6-inch) flour tortillas

1/3 cup

Heavy cream

2 cups

Mexican cheese

1 10 ounce can

El paso red enchilada sauce, Old