Sweet Potato & Black Bean Enchiladas
- Number of Servings: 8
Ingredients
The Filing:1 Tbs. extra virgin olive oil1 small onion, diced (1 cup)1 � lb. sweet potatoes, peeled and diced (3 cups)1 15-oz. can diced tomatoes, drained1 C Fresh Tomato Salsa (see recipe)2 cloves garlic, minced (2 tsp.)1 15-oz. can black beans, rinsed and drained12-oz. shredded Mexican mix cheeseEnchiladasextra virgin olive oil, for brushing baking dish16 6-inch corn tortillas, warmed2 limes, cut into wedges1 avocado, sliced
Sautee onion 3-5 minutes, add potatoes, tomatoes, salsa, and garlic. bring to boil. lower heat and simmer until potatoes cooked through. add beans, cook for another 5 mins, add 1/2 the cheese - stir.
preheat oven to 350 F. use cooking spray to coat 13' x 9' pan. lightly cover bottom of pan with salsa verde (not included in recipe). spoon in filing into each tortilla and place seam side down tightly packed next to one another. add light cover of salsa verde and remaining cheese. bake in oven for 15 mins and then broil for 5 mins.
Serving Size: Makes 16 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMA_HEALR.
preheat oven to 350 F. use cooking spray to coat 13' x 9' pan. lightly cover bottom of pan with salsa verde (not included in recipe). spoon in filing into each tortilla and place seam side down tightly packed next to one another. add light cover of salsa verde and remaining cheese. bake in oven for 15 mins and then broil for 5 mins.
Serving Size: Makes 16 enchiladas
Number of Servings: 8
Recipe submitted by SparkPeople user MOMMA_HEALR.
Nutritional Info Amount Per Serving
- Calories: 330.3
- Total Fat: 9.4 g
- Cholesterol: 12.5 mg
- Sodium: 410.3 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 9.4 g
- Protein: 10.7 g
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