Ahh, enchiladas, what’s there not to love? You can pretty much make these with your eyes closed, fill up the tortillas with whatever you have on hand, sprinkle it all with cheese, and throw it in the oven. This vegetarian recipe swaps out meat for sweet potatoes, but can just as easily be added during assembly (just make sure you cook the meat beforehand). Best of all? You can get your kids to help with the prep work. Those little fingers are great for helping to roll up the tortillas and place them in the casserole dish.
4-6 ten-inch flour tortillas OR 8-10 six-inch tortillas
1 16oz can black beans, drained
1 large or 2 small sweet potato
2 16oz cans enchilada sauce of your choice
2 cups Monterrey Jack cheese
2-3 tbsp cajun seasoning
sour cream for garnish
1. Pre-heat oven to 375 and peel sweet potatoes.
2. Then dice ‘em and throw them into a large skillet on medium heat.
3. Cook sweet potato until tender, about 10 minutes. Add a dusting of cajun seasoning.
4. Add the black beans and continue to cook, stirring frequently.
5. Once tender and cooked through, begin to place mixture inside tortillas.
6. Roll up tortillas and place either in a 9×9 pan (if using 4 ten-inch tortillas) or 9×13 pan (if using smaller tortillas).
7. Cover enchiladas with both cans of sauce.
8. Top with cheese and place in the oven for about 20 minutes; cheese should be bubbly. Serve with sour cream.
recipe and photo courtesy of Mr. & Mrs. Herb at Herb on Herbs
featured image courtesy of Stacy Spensley
The dynamic duo of Mr. & Mrs. Herb are a kitchen savvy couple that enjoy nothing more than coming home and enjoying a delicious home cooked meal comprised of ordinary and inexpensive ingredients. For them ,the fun of cooking rests in the creative process, especially with the recipes they create themselves. When they’re not photographing and taste-testing their creations in the kitchen, Mr. & Mrs. Herb are often exploring new local restaurants that offer one-of-a-kind dining experiences. Follow their food exploits at Herb on Herbs.