Black Bean Sweet Potato Enchiladas
Healthy Holiday Recipe: Black bean, sweet potato enchiladas This is a delicious entrée ideal for entertaining. It can be made the night before and it travels
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Cooking tools:
- Saucepan
- Whisk
- Skillet
- Oven
- Baking dish
- Pastry brush
- Mixing bowl
- Measuring cup
- Measuring spoon
- Chef's knife
- Cutting board
- Potato masher
- Colander
- Peeler
- Spoon
- Spatula
- Paring knife
- Kitchen timer
- Aluminum foil
- Stove
- Tongs
- Fine-mesh sieve
Ingredients
- 1 15 oz can tomato sauce
- 1 ¾ cups vegetable broth
- 1 tsp chili powder
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp extra virgin olive oil
- 1 small onion, diced
- 1 ½ lb. sweet potatoes, peeled and diced (3 cups)
- 1 15 oz can diced tomatoes, drained
- 1 16 oz jar prepared salsa
- 2 cloves garlic, minced
- 1 15 oz can black beans, rinsed and drained
- Extra virgin olive oil, for brushing baking dish
- 16 6-inch corn tortillas, warmed
- 1 avocado, diced, for garnish
- 12 oz. goat feta cheese
- cilantro, for garnish
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