Sweet Potato and Pinto Bean Enchiladas | Williams Sonoma

Name: Sweet Potato and Pinto Bean Enchiladas | Williams Sonoma
Total time: 120 min
Ingredients: 3 orange-fleshed sweet potatoes, peeled and cut into<br> 1/2-inch (12-mm) dice; 2 Tbs. olive oil; Salt and freshly ground pepper, to taste; 12 tomatillos, husked, rinsed and halved; 4 poblano chilies, halved and seeded; 3 garlic cloves, unpeeled; 1 small white onion, chopped; 1 1/2 cups (1 1/2 oz./45 g) fresh cilantro leaves; 2 cans (each 14 oz./440 g) pinto beans, drained and rinsed; 10 large white corn tortillas; 3/4 cup (3 oz./90 g) shredded Monterey jack cheese; 2 avocados, halved, pitted, peeled and sliced (optional)

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Sweet Potato and Pinto Bean Enchiladas There’s nothing better than a batch of enchiladas to feed a crowd, especially when they’re packed with superfoods.

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Ingredients

3 orange-fleshed sweet potatoes, peeled and cut into<br> &nbsp; 1/2-inch (12-mm) dice
2 Tbs. olive oil
Salt and freshly ground pepper, to taste
12 tomatillos, husked, rinsed and halved
4 poblano chilies, halved and seeded
3 garlic cloves, unpeeled
1 small white onion, chopped
1 1/2 cups (1 1/2 oz./45 g) fresh cilantro leaves
2 cans (each 14 oz./440 g) pinto beans, drained and rinsed
10 large white corn tortillas
3/4 cup (3 oz./90 g) shredded Monterey jack cheese
2 avocados, halved, pitted, peeled and sliced (optional)