Ingredients Jump to Instructions ↓

  1. 1 (15 ounce) can black beans , rinsed, drained

  2. 4 garlic cloves , minced

  3. 1 fresh lime juice

  4. 2 cups sweet potatoes , cooked, and diced

  5. 1/2 cup mild green chili , roasted and chopped

  6. 1/2 teaspoon ground cumin

  7. 1/2 teaspoon chili powder salt black pepper

  8. 2 tablespoons fresh cilantro , chopped

  9. 1 -1 1/2 cup mole, sauce

  10. 2 -4 tablespoons vegetable oil, as needed

  11. 8 corn tortillas

  12. 4 ounces low-fat monterey jack cheese , shredded

Instructions Jump to Ingredients ↑

  1. Preheat your oven to 350°F Choose a baking dish that would hold 8 rolled enchiladas.

  2. Using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with salt and pepper.

  3. Pour about 1/4 cup of the mole Sauce into the bottom of the baking dish.

  4. To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

  5. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

  6. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges. ?


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