Sweet Potato Enchiladas

 They are calling for snow this weekend and I for one am always excited for a cozy weekend snow day!!  Relaxing days at home, however, can often equate to the feeling of "what can I snack on next!" This being said, I want to share with you one of my favorite recipes that will take way that urge to snack because it is filling, warm and a healthy alternative to  restaurant enchiladas with all the same great flavor.  Your entire family will love it and its fast and simple to prepare, so its sure not to interrupt your cuddle time on the couch ;) 

 

 

Sweet Potato Enchiladas

 

Sweet Potato, 1 extra large or 2 small

1 cup Shredded Cheddar Cheese

1/2 cup corn, drained

1/2 cup black beans, drained and rinsed

16-20oz can Enchilada Sauce, mild, medium or hot

8 small tortillas, whole wheat or low carb

Plain Greek Yogurt (optional)

1 Avocado, pitted and peeled (optional)

 

 

Peel, cook and mash sweet potatoes. Mix in 1/2 cup shredded cheddar cheese, corn and black beans. Evenly add 1 cup enchilada sauce to the bottom of baking dish, reserving another 1 cup for later. Evenly divide sweet potato mixture between 8 small tortilla shells. Roll up and place in pan. Top enchiladas with remaining sauce and ½ cup cheddar cheese. Bake at 350 for 20 minutes. Top with 2 tsp greek yogurt and ½ avocado, sliced.