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Sweet Potato and Black Bean Enchiladas

Christy Denney, The Girl Who Ate Everything
  • 45 minutes
  • Serves 5

INGREDIENTS

15 oz

canned black beans

1 tsp

chili powder

1 tsp

cumin

10 oz

enchilada sauce

10 6-inches

flour tortillas

1/2 cup

fresh corn

1 clove

garlic

1/3 cup

heavy cream

1/2

juice of lime

1 tsp

kosher salt

2 cups

mexican cheese

3 tbsp

olive oil

2 cups

sweet potato