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Sweet Potato and Black Bean Enchiladas

By Yvonne [Tried and Tasty]
  • minutes
  • Serves

INGREDIENTS

1 15 ounce can

of tomato sauce

1 3/4 cups

vegetable broth

1 tsp

chili powder

1 tsp

garlic powder

1 tsp

onion powder

1 tsp

oregano

1 tsp

chipotle chili powder

1 tbsp

extra-virgin olive oil

1

onion, chopped

3 cups

sweet potatoes, skinned and chopped (about 2 large sweet potatoes)

1 15 ounce can

fire-roasted diced tomatoes, drained

1 16 ounce can

salsa

2

garlic cloves, minced

1/2 cup

water

1 15 ounce can

black beans, drained and rinsed

1 15 ounce can

corn, drained

1

round of queso fresco

16

6-inch corn tortillas

Garnish: avocados, sour cream, black olives, limes, etc.