Southwestern Sweet Potato Breakfast Enchiladas

Ingredients

• Corn tortillas8
• Sweet potatoes2 medium
• Black beans, canned, rinsed and drained1 can (15 oz)
• Corn kernels (fresh or frozen)1 cup
• Monterey Jack cheese, shredded1.5 cups
• Chipotle peppers in adobo sauce1-2, minced (adjust to spice preference)
• Cashews, soaked (for sauce)1 cup
• Vegetable broth (for sauce)1/2 cup
• Lime juice (for sauce)1 tbsp
• Olive oil2 tbsp
• Saltto taste
• Black pepperto taste
• Cilantro, chopped (for garnish)1/4 cup
• Pepitas (pumpkin seeds), toasted (for garnish)2 tbsp

Steps

1. 1

   Preheat oven to 400°F (200°C).

2. 2

   Peel and cube sweet potatoes. Toss with 1 tbsp olive oil, salt, and pepper. Roast for 25-30 minutes, or until tender. Mash lightly.

3. 3

   While sweet potatoes roast, prepare the sauce: Drain soaked cashews. Blend cashews with vegetable broth, minced chipotle peppers, lime juice, and a pinch of salt until smooth and creamy. Adjust seasoning.

4. 4

   In a bowl, combine the mashed sweet potatoes, black beans, corn, and 1 cup of shredded Monterey Jack cheese. Mix well.

5. 5

   Lightly fry corn tortillas in the remaining 1 tbsp olive oil for about 10-15 seconds per side until softened.

6. 6

   Preheat oven to 375°F (190°C).

7. 7

   Spread a thin layer of the chipotle-cashew cream sauce on the bottom of a 9x13 inch baking dish.

8. 8

   Fill each tortilla with the sweet potato mixture. Roll them up and place seam-side down in the baking dish.

9. 9

   Pour the remaining sauce over the rolled tortillas. Sprinkle with the remaining Monterey Jack cheese.

10. 10

    Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.

11. 11

    Garnish with chopped cilantro and toasted pepitas before serving.