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Sweet Potato, Corn, and Black Bean Enchiladas
Ingredients
  • 1 large/extra large sweet potato, cooked, peeled, and diced into ½-inch cubes
  • ½ c. corn and black bean salsa (such as Trader Joe’s Cowboy Caviar Salsa)
  • 2 to 2½ cups Mexican shredded cheese, divided
  • 2 cups red enchilada sauce, divided
  • 6 to 8 yellow or white corn tortilla shells
  • finely diced red peppers or tomatoes, optional for garnishing
Steps
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