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Apple, Sweet Potato and Cinnamon Enchiladas

Apple, Sweet Potato and Cinnamon Enchiladas
  • Prep 10 min
  • Total 30 min
  • Ingredients 11
  • Servings 1

Enchiladas are one of the most emblematic dishes of Mexican cuisine, and one of my personal favorites. What I like most about enchiladas is how versatile they are, since they can be adapted, prepared with different fresh, seasonal ingredients, and filled with my family’s favorite flavors. Fall is full of wonderful fruits and vegetables, like apples, sweet potatoes and squash. Today, I’ve prepared a super special version of enchiladas to make the most of this season’s delicious harvest treasures. MORE + LESS -

Ingredients

1
large sweet potato, peeled and finely diced
2
apples, peeled and diced
1/2
teaspoon ground cinnamon
1
can (15 oz) black beans
1/2
teaspoon ground cumin
1/4
cup chopped purple onion
Salt and pepper, to taste
4
large flour tortillas
1
package Old El Paso™ enchilada sauce
2
cups cheddar cheese, shredded
Chopped cilantro, to taste, for garnish

Directions

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  • 1
    Preheat the oven to 350 °F.
  • 2
    Place the diced sweet potato in a pot and cover with water. Add a pinch of salt. Cook until tender, for approximately 12-15 minutes.
  • 3
    In a large container, combine the sweet potato, apple, cinnamon, black beans, cumin, red onion and 1/4 cup cheese. Season with salt and pepper, to taste. Thoroughly mix and set aside.
  • 4
    Heat the tortillas for 1 minute in the microwave or for a few seconds on each side in a frying pan until flexible.
  • 5
    Spread half the enchilada sauce in the bottom of an oven-safe baking dish. Fill each tortilla with 2 or 3 tablespoons of the filling and wrap up. Set each enchilada in the baking dish, open-side down. Cover with the remaining sauce and cheese.
  • 6
    Set in the oven and bake for 20 minutes or until the cheese has melted. Garnish with the chopped cilantro and serve.
 

Nutrition Information

No nutrition information available for this recipe
More About This Recipe
  • Enchiladas are one of the most emblematic dishes of Mexican cuisine, and one of my personal favorites. What I like most about enchiladas is how versatile they are, since they can be adapted, prepared with different fresh, seasonal ingredients, and filled with my family’s favorite flavors. Fall is full of wonderful fruits and vegetables, like apples, sweet potatoes and squash. Today, I’ve prepared a super special version of enchiladas to make the most of this season’s delicious harvest treasures.

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