Black Bean Vegetable Enchiladas
- Number of Servings: 6
Ingredients
12 tortillas, medium (approx 6") 3 cup reduced sodium black beans 2 cups shredded sweet potato 1/2 tsp Olive Oil 1 medium onions, chopped 3 cloves garlic, minced or chopped 4 cup fresh spinach 1 tbsp cumin 1 tbsp chili powder 1 tbsp paprika 1 cup salsa 1/2 cup light sour cream 1 cup, shredded cheddar cheese
1. Saute onion and garlic in olive oil for 3 minutes.
2. 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 to combine.
5. In rectangular pan that has been sprayed with cooking spray, place 1/2 cup of vegetable mixture on half of tortilla and fold tortilla.
6. Mix salsa and sour cream, then pour over the enchiladas. Sprinkle with remaining cheese,
7. Bake for 25 minutes covered, then remove cover and bake for 5 minutes more.
Serving Size: 12 6-inch tortillas
Number of Servings: 6
Recipe submitted by SparkPeople user JEANINECAROL1.
2. 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 to combine.
5. In rectangular pan that has been sprayed with cooking spray, place 1/2 cup of vegetable mixture on half of tortilla and fold tortilla.
6. Mix salsa and sour cream, then pour over the enchiladas. Sprinkle with remaining cheese,
7. Bake for 25 minutes covered, then remove cover and bake for 5 minutes more.
Serving Size: 12 6-inch tortillas
Number of Servings: 6
Recipe submitted by SparkPeople user JEANINECAROL1.
Nutritional Info Amount Per Serving
- Calories: 507.1
- Total Fat: 14.3 g
- Cholesterol: 26.6 mg
- Sodium: 844.0 mg
- Total Carbs: 74.2 g
- Dietary Fiber: 13.0 g
- Protein: 21.3 g
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