- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 183.7
- Total Fat: 3.0 g
- Cholesterol: 5.0 mg
- Sodium: 267.2 mg
- Total Carbs: 30.3 g
- Dietary Fiber: 8.7 g
- Protein: 10.4 g
MAKEOVER: Stepf's Vegetable Enchiladas (by H20-LADY)Submitted by: H20-LADY
View the original recipe for Easy Vegetable Enchiladas
Introductioncook this on the stove top cook this on the stove top
6-inch corn tortillas (optional)
2 cups black beans, drained and rinsed
2 cups shredded sweet potatoes (only 1 needed
1/2 t olive oil
1.5 medium onion, chopped
3 cloves garlic, chopped
3 cups fresh spinach
1 T cumin (to taste)
1 T chili powder (to taste)
1 T paprika (to taste)
.5 cup shredded light Mexican cheese, divided
salt and pepper to taste
Sweet potatoes and black beans are a match made in heaven. Add salsa some cheese, and I am one happy woman.
This dish is high in fiber and full of protein, and it contains two servings of vegetables per serving.
I shred the sweet potato using my food processor. You could use a box grater. You could also cut it into a small dice and cook it with the onion and garlic until almost tender.
Heat tortillas in toaster over, or over a gas flamed burner.
Place hot mixture in a bowl. 1/2 cup add some cheese with out the tortillas
If you use the tortillas add them in as a sperate addition to your meal
Place some cheese on the tortillas add the mixture and salsa