Chef Scottie's Cuban Sweet Potato Enchiladas

1.{} Place 6 tortillas (6-8" each) in a large mixing bowl.{} Add 6 tablespoons red enchilada sauce.{} Dip each tortilla in the sauce to coat.{} Set bowl aside bowl and let soak.

2.{} Spray small casserole pan (5 x 13) with non-stick coating.

3.{} In a large mixing bowl, combine:

1 1/4 cups mashed sweet potatoes

2/3 cups canned black beans (drained)

1/2 cup shredded Cheddar cheese

1/4 cup diced red bell pepper

1/4 cup frozen corn

1/4 cup diced green chilies

3 tablespoons chopped cilantro leaves

1 1/2 tablespoons diced onion

1 1/2 tablespoons diced green onion

2 teaspoons orange juice concentrate

1 teaspoon lime juice

1/2 teaspoon minced garlic

. 1/2 teaspoon chili powder

1/4 teaspoon cumin

1/4 teaspoon kosher salt (optional)

4.{} Remove a soaking tortilla and place on lined pan.{} Fill with 1/4 cup of potato mixture.{} Roll tightly and place in prepared pan, seam side down.{} Repeat with remaining tortillas.

5.{} Pour 6 tablespoons green enchilada sauce evenly over enchiladas.{} Sprinkle ? cup of Cheddar cheese over sauce.


Preheat oven to 350 degrees. Bake covered for 30 minutes (use foil).{} Remove foil and bake uncovered for 10 minutes until bubbly and cheese is melted.{} SERVE HOT with sour cream!