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

Name: Beef, Bean & Sweet Potato Enchiladas by Foodie’s Chef Laura Brennan
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); Optional: sour cream to serve alongside

foodiesmarkets.com

This is a straightforward enchilada recipe with a bit of a twist: I’ve used sweet potato puree to replace some of the cheese (reducing some saturated fat

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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)
Optional: sour cream to serve alongside