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Southwestern Sweet Potato Breakfast Enchiladas
60% authentic · Southwestern Fusion
A creative twist on breakfast enchiladas, incorporating roasted sweet potatoes, black beans, and a hint of smoky chipotle for a vegetarian-friendly and flavorful option.
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
Preheat oven to 400°F (200°C).
- 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
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
In a bowl, combine the mashed sweet potatoes, black beans, corn, and 1 cup of shredded Monterey Jack cheese. Mix well.
- 5
Lightly fry corn tortillas in the remaining 1 tbsp olive oil for about 10-15 seconds per side until softened.
- 6
Preheat oven to 375°F (190°C).
- 7
Spread a thin layer of the chipotle-cashew cream sauce on the bottom of a 9x13 inch baking dish.
- 8
Fill each tortilla with the sweet potato mixture. Roll them up and place seam-side down in the baking dish.
- 9
Pour the remaining sauce over the rolled tortillas. Sprinkle with the remaining Monterey Jack cheese.
- 10
Bake for 20-25 minutes, or until heated through and cheese is melted and bubbly.
- 11
Garnish with chopped cilantro and toasted pepitas before serving.
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