Mashed sweet potato and shredded veggie enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 14
Ingredients
12-14 Small sized corn tortillas1 medium sweet potato1 medium russet potato1 medium to large zucchini1 large carrot1 small onion, peeled1 small-medium red pepper, stemmed and seeded1 cup sliced mushrooms1 cup pinto beans (I cook up my own dried beans, but rinsed and canned beans are okay too)1 bunch cilantro1 lime (juice and zest from)1.5 cups enchilada sauce (I make my own, but canned is okay; just doctor it up with extra spices and a splash of vinegar if you like)1 tbsp chili powder1 tbsp garlic powder1 tbsp onion powder1 tbsp cumin, ground3 oz cheddar cheese, shredded (optional)Avocado Salsa1 Avocado, diced6 cherry tomatoes, diced2-3 tbsp. chopped cilantro2-3 tbsp onion chopped1/2 lime, juice fromFresh, minced garlic and fresh green chili to taste
1. Preheat oven to 350 degrees. Start by pricking each photo several times with a fork and then microwaving until thoroughly cooked (alternatively you can boil them).
2. While the potatoes cook shred the zucchini, carrot, red pepper and onion in a food processor or on a cheese grater. The processor makes this process a snap.
3. Sauté the sliced mushrooms, and shredded veggie mixture in a nonstick skillet with a splash of water (or cooking liquid of choice, you can use oil but this will up the fat and calorie content. I often use veggie stock or a splash of wine). Add the pinto beans as well as the garlic, onion, chili, and cumin powders. Season with salt and pepper to taste.
4. In the bowl of the food processor affix the chopping blade and purée the sweet and russet potatoes with enough weather to make a smooth paste. Add half of the bunch of cilantro, zest from 1 lime and juice from 1/2 lime, and the shredded veggie and bean mixture to the food processor and purée for a few seconds until slightly chunky. Mix the remaining shredded veggies with the purée to complete the filling.
5. Wrap the tortillas in damp paper towels and microwave for 30 seconds tone minute. Spread a thin layer of enchilada sauce along the bottom of a baking pan. When pliable, add a couple spoon fulls of filling and roll tortilla up. Place the filled tortilla in the pan, continue this way until the pan is full. Pour remaining enchilada sauce over the top of the casserole. If using, sprinkle shredded cheese over top, at this point you can add any number of topping you like. My favorites are roasted green chilis, pickled jalapeños, sliced black olives, diced tomatoes, etc.
6. Cover with foil and bake in the oven for 40 minutes. Allow the enchiladas to cool for a few minutes before serving them so they aren't too soupy.
Avocado Salsa
1. Combine all the ingredients and refrigerate until serving.
Serving Size: 12-14 one enchilada servings (I generally eat two at a time!)
Number of Servings: 14
Recipe submitted by SparkPeople user LILKIMMI23.
2. While the potatoes cook shred the zucchini, carrot, red pepper and onion in a food processor or on a cheese grater. The processor makes this process a snap.
3. Sauté the sliced mushrooms, and shredded veggie mixture in a nonstick skillet with a splash of water (or cooking liquid of choice, you can use oil but this will up the fat and calorie content. I often use veggie stock or a splash of wine). Add the pinto beans as well as the garlic, onion, chili, and cumin powders. Season with salt and pepper to taste.
4. In the bowl of the food processor affix the chopping blade and purée the sweet and russet potatoes with enough weather to make a smooth paste. Add half of the bunch of cilantro, zest from 1 lime and juice from 1/2 lime, and the shredded veggie and bean mixture to the food processor and purée for a few seconds until slightly chunky. Mix the remaining shredded veggies with the purée to complete the filling.
5. Wrap the tortillas in damp paper towels and microwave for 30 seconds tone minute. Spread a thin layer of enchilada sauce along the bottom of a baking pan. When pliable, add a couple spoon fulls of filling and roll tortilla up. Place the filled tortilla in the pan, continue this way until the pan is full. Pour remaining enchilada sauce over the top of the casserole. If using, sprinkle shredded cheese over top, at this point you can add any number of topping you like. My favorites are roasted green chilis, pickled jalapeños, sliced black olives, diced tomatoes, etc.
6. Cover with foil and bake in the oven for 40 minutes. Allow the enchiladas to cool for a few minutes before serving them so they aren't too soupy.
Avocado Salsa
1. Combine all the ingredients and refrigerate until serving.
Serving Size: 12-14 one enchilada servings (I generally eat two at a time!)
Number of Servings: 14
Recipe submitted by SparkPeople user LILKIMMI23.
Nutritional Info Amount Per Serving
- Calories: 165.5
- Total Fat: 5.2 g
- Cholesterol: 8.5 mg
- Sodium: 280.5 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 5.1 g
- Protein: 5.8 g
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