: Day 3 :
Beef or chicken enchiladas are pretty cheap but they don’t come close to the thriftiness of Sweet Potato and Black Bean Enchiladas. We began making this dish about a year or so ago when my husband heard somebody talking about it on the radio. He came home and whipped up the most delicious enchiladas any of us had ever eaten! Again, I’m going to give you a kinda recipe but it’s so easy you can really add what you want. You can’t mess this up. And just so you know, it tastes light years better than it looks.
Ingredients:
black beans {either canned or soaked dried ones}
sweet potatoes {canned or steamed}
cream cheese
tortilla wraps
enchilada sauce
cheddar cheese
1. Heat up the sweet potatoes and mash.
2. Heat up black beans and add some cream cheese.
3. Add some sweet potato and some black bean mixture to each wrap. Roll them up and place all enchiladas in an oiled 9×12 casserole dish.
4. Pour enchilada sauce on top and sprinkle with cheese.
5. Bake at 350 degrees for around 30 minutes.
As with all kinds of enchiladas these are great with a dab of sour cream.
So this is easy peasy. You really don’t need much of a recipe but there are many online. I haven’t seen any with the cream cheese added but that really kicks it up a notch. We’ve made it without the cream cheese and it really is still good. So don’t let a lack of cc keep you from making this dish. It’s wonderful!
I’ve also made a simple sweet potato and black bean burrito. A similar recipe but without cheese and enchilada sauce {and with a few spices added}. A quick and easy {and yummy} lunch!
I hope you’re noticing a trend. Most any recipe that is budget friendly will include beans. Dried, in my opinion, is the way to go. But if you’re in a pinch the canned version is just as good.
Enjoy!
Blessings!
