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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 356.6
  • Total Fat: 6.4 g
  • Cholesterol: 11.8 mg
  • Sodium: 495.9 mg
  • Total Carbs: 59.8 g
  • Dietary Fiber: 14.6 g
  • Protein: 17.6 g

View full nutritional breakdown of Easy Vegetable Enchiladas calories by ingredient
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Easy Vegetable Enchiladas

Submitted by: STEPFANIER
Easy Vegetable Enchiladas

Introduction

Though we loaded up on the veggies, we didn't skip on the good stuff! Though we loaded up on the veggies, we didn't skip on the good stuff!
Number of Servings: 6

Ingredients

    12 6-inch corn tortillas
    3 cups black beans, drained and rinsed
    2 cups shredded sweet potatoes
    1/2 t olive oil
    1 medium onion, chopped
    3 cloves garlic, chopped
    4 cups fresh spinach
    1 T cumin
    1 T chili powder
    1 T paprika
    1 cup salsa
    1/2 cup lowfat sour cream
    1 cup shredded light cheddar cheese, divided
    salt and pepper to taste

Tips

Sweet potatoes and black beans are a match made in heaven. Add salsa and sour cream, plus some cheese, and I am one happy woman. This dish came about because I wanted to make better-for-you enchiladas.

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.


Directions

Preheat oven to 375 degrees Fahrenheit.

In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)

Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.

Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.







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Member Ratings For This Recipe



  • 10 of 10 people found this review helpful
    ASHSV123: they are "better for you" enchiladas & there is nothing wrong with trying to make mexican food healthy. I'm mexican & I change up my mexican recipes to make them healthier as well. besides isn't that why we come on this website anyway. - 3/29/12

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  • Incredible!
    9 of 9 people found this review helpful
    This is amazing! We are confirmed non-vegetarians in my house and we LOVED this! Added a can of southwest corn to the veggies and wound up layering it lasagna-style since we had so much of the veggie filling. Delicious and so satisfying! We will be making again and again. - 3/9/12

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  • Very Good
    5 of 5 people found this review helpful
    Very easy & my boyfriend & I really enjoyed it. I agree with the previous comment, corn is a must. I also added cilantro with the spinach. Added water with sweet potatoes until they were moist. Stacking may be better than individual enchiladas as the corn tortillas tend to fall apart after cooking - 6/26/11

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  • Very Good
    5 of 5 people found this review helpful
    I made this tonight and it was a huge hit. I used whole wheat tortillas and Newman's Own Peach Salsa. The spices were delicious and mild. Next time I might add a little cayenne to add some heat. - 5/9/11

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  • Incredible!
    5 of 5 people found this review helpful
    These were sooooo good! I made them last night almost following the recipe exactly except that I couldn't find corn tortillas so I used whole grain corn and jalapeno tortillas. All I can say is Yum! I think next time I will add some corn for added texture and flavour but it was delicious as is! - 8/20/10

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  • 3 of 3 people found this review helpful
    Instead of corn tortillas, I used carb-balanced tortillas to cut calories & carbs! The recipe was good, but I'm used to more flavorful food. Thank you for the recipe though!!! - 8/17/12

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  • 2 of 2 people found this review helpful
    Wasn't too hard to make, but still took a little longer to prep than I could handle on a typical weeknight. A good Saturday or Sunday recipe for full time working moms. I don't usually have a dinner without meat and this was not bad at all. We did fear what the fiber would do to us, but not bad. - 1/13/12

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  • 1 of 2 people found this review helpful
    Carbs count is too high for DH (diabetic). But blanched leaves - either outer leaves from one of the cabbages, or even Chinese cabbage or romaine lettuce.
    Black beans? Is that peas, or is it some kind of bean (I'm in Scotland).
    Sounds like a great way to use up odds and ends, or left-overs. - 9/14/12

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  • Good
    1 of 1 people found this review helpful
    Being a diabetic, the carbs are a lttle high for me, but the combination looks interesting. I'm going to make it for two of my adult children for a different kind of meal! I know my daughter will love it since she avoids eating meat!! - 9/12/12

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  • 1 of 33 people found this review helpful
    this is such an awful way to make 'enchiladas', these are not even close to what they are supposed to be made, no offense but this is NOT mexican food, not even close.
    <--mexican - 3/16/12

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  • Very Good
    1 of 1 people found this review helpful
    Made this last night for my family and we all LOVED it! Will definitely be adding this into my meal rotation! thank you for sharing it! - 2/13/12

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  • This was easier to make than I thought it would be. I made it because it was nutritious. I was skeptical about how it would taste. It tasted better than I thought it would. DH is eating them now for the first time. He is not in a good mood, but the enchiladas still get a thumbs up! - 2/13/14

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  • If ever any Spark recipe deserved the "Incredible" rating, this is it. These enchiladas are a snap to put together and the pay off is awesome. I've never used the sour cream + salsa mixture before and I was so pleased with the results. I think I'm going to try other enchiladas with the topping. - 2/8/14

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  • This was fantastic! My husband loved it as well, so hard to believe it is as healthy as it is! It's a keeper, will definitely make again. I didn't have low fat cheese so my calories were a bit higher, otherwise made exactly to recipe. Mmmmmmmmmmmmmm - 11/17/13

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  • Simon Aguiar period 5
    - 10/16/13

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  • Really tasty! I added sweet corn and instead of just salsa I did half fire roasted enchilada sauce/ half corn salsa. It was awesome! - 7/10/13

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  • How can I tweek this to make if have few enough carbohydrates for my diabetes requirements? It sounds so very good I want to try it.
    - 3/30/13

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  • this is sooo good; my family loves it...and I do too.... - 2/1/13

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  • This is delicious!! - 1/26/13

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  • Used squash instead of sweet potato. - 1/18/13

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  • I made this recipe for my family that I assist. One is vegetarian, another is gluten free. It is a challenge. Everyone loved this recipe. I will definitely keep this in my line-up. I did layer the dish as I was short on time. I used a peach salsa as one reviewer mentioned. Delicious. - 1/10/13

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  • I made this without tortillas and spinach as a kind of mash....so delicious! - 11/19/12

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  • I'm sooooo excited to try it!!! - 11/18/12

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  • was good needed more onion and spices. Left out the sour cream and used a Mexican Cheese shredded mix.
    If you don't want to bake it, cook the potato with the onions and garlic. It takes an additional 10 minutes. Warm the soft corn tortilla in a toaster oven. - 11/18/12

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  • Good stuff. I use low carb tortillas. If you have a problem with the tortillas breaking, just steam them briefly or heat them in the microwave, to soften them. - 11/18/12

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