Sweet Potato Spinach Enchiladas
Bursting with flavor and just the right amount of spice, these sweet potato spinach enchiladas are a delicious weeknight dinner option.
Servings Prep Time
6enchiladas 10minutes
Cook Time
1hour
Servings Prep Time
6enchiladas 10minutes
Cook Time
1hour
Ingredients
Instructions
  1. Pre-heat oven to 450 F. Cut sweet potatoes into cubes and spread in single layer on sheet pan. Spray lightly with PAM spray and bake 20-30 minutes, flipping halfway, until lightly browned.
  2. Spread 1/2 can of enchilada sauce on the bottom of a 9×13 pan.
  3. Mix sour cream, black beans, spinach, and sweet potatoes in a large bowl. Spoon mixture down center of a tortilla and top with cheese. Roll up tightly and place in sheet pan, seam side down. Repeat with remaining tortillas, forming a row of 6 enchiladas.
  4. Top enchiladas with remaining 1/2 can of enchilada sauce and sprinkle remaining cheese down the center.
  5. Bake for 30 minutes at 450 F until cheese is melted and bubbly. Top each with a slice of avocado, serve, and enjoy!