Spicy Sweetpotato Enchiladas - School Food Handler

Name: Spicy Sweetpotato Enchiladas - School Food Handler
Ingredients: Preheat oven to 350° F and spread cubed sweetpotatoes on sheet pans in one even layer.; Bake sweetpotatoes for 15-20 minutes, until soft. Remove from oven.; While the sweetpotatoes are baking, sweat the onions, green peppers and garlic with the vegetable broth in steamer or tilt skillet until onions are translucent.; Add the black beans, pinto beans, salsa, chili powder, cumin, and baked sweetpotatoes to the onion mixture. Mix thoroughly and allow the mixture to simmer or steam for another 10-15 minutes.; Top each enchilada with 2 Tbsp. (1⁄8 cup) of enchilada sauce.; Bake at 350° F until internal temperature reaches 150° F for 15 seconds.

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Spicy Sweetpotato Enchiladas with whole grain tortillas, baked sweetpotatoes, and a flavorful blend of beans and salsa. Perfect for school lunches or family dinners.

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Ingredients

Preheat oven to 350° F and spread cubed sweetpotatoes on sheet pans in one even layer.
Bake sweetpotatoes for 15-20 minutes, until soft. Remove from oven.
While the sweetpotatoes are baking, sweat the onions, green peppers and garlic with the vegetable broth in steamer or tilt skillet until onions are translucent.
Add the black beans, pinto beans, salsa, chili powder, cumin, and baked sweetpotatoes to the onion mixture. Mix thoroughly and allow the mixture to simmer or steam for another 10-15 minutes.
Top each enchilada with 2 Tbsp. (1⁄8 cup) of enchilada sauce.
Bake at 350° F until internal temperature reaches 150° F for 15 seconds.