Beef, Bean & Sweet Potato Enchiladas by Foodie’s Chef Laura Brennan - Foodies Markets

Ingredients

• 1 sweet potato, about 1 pound
• 1 cup diced onion
• ½ cup diced red bell pepper
• ½ cup diced green pepper
• 2 cloves garlic, peeled and mashed to a paste or thinly sliced
• 3-4 tablespoons vegetable or olive oil
• 1 ½-2 teaspoons kosher salt, divided
• Fresh ground black pepper
• 1 pound ground beef
• Pinch ground cinnamon
• 2 teaspoons ground cumin seed
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 1 can fire-roasted (or other) diced tomatoes (14.5 ounces)
• 1 can (15.5 ounces) pinto beans, drained, rinsed and drained again
• 1 cup corn kernels (fresh or frozen)
• 3 tablespoons sliced scallions, divided
• 1 cup grated cheese: cheddar & jack or jack & mozzarella, divided
• 1 package of 8-each, 8-inch tortillas (I used flour & corn tortillas, labelled: “enchilada style”)
• ¾ cup prepared salsa, your favorite, plus extra for serving
• 2-3 tablespoons softened butter (for the casserole dish and buttering the tops of the filled enchiladas)