Vegetable Enchiladas
- Number of Servings: 6
Ingredients
3 cup Beans - Bush's Black Beans Reduced Sodium 2 cup, cubes Sweet potato .5 1tsp Olive Oil 1 medium (2-1/2" dia) Onions, raw 3 clove Garlic 3 clove Garlic 4 cup Spinach, fresh 1 tbsp Cumin seed 1 tbsp Chili powder 1 tbsp Paprika 1 cup Salsa .5 cup Sour Cream 1 cup, shredded Cheddar Cheese 12 serving La Banderita Flour Tortillas (6 inch tortilla)
1. Saute onion and garlic in olive oil.
2. Cook for 3 minutes, then add spices and cook another 2 minutes.
3. Add spinach and cook until wilted.
4. Add sweet potatoes, half the cheese and black beans and stir.
5. Spray rectangular pan with cooking spray.
6. Place about 1/2 cup of mixture on each tortilla, roll up each tortilla and place in casserole dish.
7. Mix salsa and sour cream then pour over enchiladas, then sprinkle on the cheese.
8. Bake for 25 minutes, covered, at 375, then uncover and cook 5 minutes more.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JEANINECAROL1.
2. Cook for 3 minutes, then add spices and cook another 2 minutes.
3. Add spinach and cook until wilted.
4. Add sweet potatoes, half the cheese and black beans and stir.
5. Spray rectangular pan with cooking spray.
6. Place about 1/2 cup of mixture on each tortilla, roll up each tortilla and place in casserole dish.
7. Mix salsa and sour cream then pour over enchiladas, then sprinkle on the cheese.
8. Bake for 25 minutes, covered, at 375, then uncover and cook 5 minutes more.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user JEANINECAROL1.
Nutritional Info Amount Per Serving
- Calories: 472.7
- Total Fat: 13.5 g
- Cholesterol: 28.4 mg
- Sodium: 1,009.7 mg
- Total Carbs: 72.6 g
- Dietary Fiber: 13.8 g
- Protein: 21.1 g
Member Reviews