Tex-Mex Sweet Potato Cannelloni
This unique and flavorful dish combines the hearty elements of Tex-Mex cuisine with the comforting structure of cannelloni. Sweet potatoes are roasted and mashed, then mixed with black beans, corn, bell peppers, and Tex-Mex spices such as cumin, chili powder, and paprika. The mixture is stuffed into cannelloni pasta tubes and arranged in a baking dish. A zesty enchilada sauce is poured over the stuffed cannelloni, and the dish is topped with shredded cheese. Baked until bubbly and golden, this dish offers a delightful fusion of sweet, spicy, and savory flavors, making it a vibrant and satisfying meal.
Ingredients
- 12 No-boil cannelloni
- 1 Chicken breast
- 1 Sweet potato
- 1 Onion
- 1 Garlic clove
- 0.5 Bunch of parsley
- 5.3 oz Bechamel sauce
- 1.8 oz Canned corn
- Salt
- Pepper
- Olive oil
Instructions
- Peel the sweet potato and cut it into chunks. Boil in a large pot of water for 15 minutes over high heat until tender.
- Cut the chicken breast into very small pieces. Peel and finely chop the garlic and onion. Sauté them in a hot, oiled pan for 5 minutes. Add the chicken and cook for an additional 10 minutes. Set aside.
- Drain the sweet potato. In a large bowl, mash the sweet potato with the chicken. Season with salt and pepper. Drain the corn and add it to the mixture. Mash everything together with the back of a fork.
- Preheat the oven to 356°F (th.6).
- Stuff the cannelloni with the mixture. Spread a spoonful of bechamel sauce at the bottom of a baking dish, place the cannelloni on top, and cover with the remaining bechamel sauce. Bake for 30 minutes.
- Before serving, wash and chop the parsley, and sprinkle it over the dish.
Video
Notes
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