Sweet Potato Enchiladas
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Enchiladas:5 med-sized sweet potatoes/yams, enough to yield about 3 cups of baked yammy goodness1 largeish onion2 cloves garlic1 28 oz can diced tomatoes, drained (or, you know, fresh if you can get them)saltcumin (2 tbs?)coriander (1 tbs?)red chile powder (1 tb)1 tb canola oil12 fat free wheat tortillas (yes, I know, but damnit, these held together better)Enchilada sauce1 cup or so salsa1 habanero pepper1 can mild green chiles (or 3 fresh, if you can get them)coriandercumin
Bake the sweet potatoes at 350 for an hour or so, until nice and soft. Peel and give a very rough chop.
Heat oil in good sized skillet. Saute onion and garlic until just brown. Add in sweet potato, tomatoes and spices. Cook until soft and kinda mushy, but not liquidy.
Spoon into tortillas, wrap and place in rectangular casserole dish wrap-down.
In the same (now mostly empty skillet) toss in the salsa and peppers. Cook until the peppers start to get soft and be sure to mix in some of the other sweet potato mush that’s still in the pot. Let cook down a teeny bit. Pour into mini-chopper or food processor and blend until smoothish. Pour over enchiladas.
Cover with aluminum foil and bake at 350 for 20 or so minutes, until the filling bubbles. Serve hot.
Number of Servings: 12
Recipe submitted by SparkPeople user MARGYZR.
Heat oil in good sized skillet. Saute onion and garlic until just brown. Add in sweet potato, tomatoes and spices. Cook until soft and kinda mushy, but not liquidy.
Spoon into tortillas, wrap and place in rectangular casserole dish wrap-down.
In the same (now mostly empty skillet) toss in the salsa and peppers. Cook until the peppers start to get soft and be sure to mix in some of the other sweet potato mush that’s still in the pot. Let cook down a teeny bit. Pour into mini-chopper or food processor and blend until smoothish. Pour over enchiladas.
Cover with aluminum foil and bake at 350 for 20 or so minutes, until the filling bubbles. Serve hot.
Number of Servings: 12
Recipe submitted by SparkPeople user MARGYZR.
Nutritional Info Amount Per Serving
- Calories: 182.1
- Total Fat: 1.7 g
- Cholesterol: 0.0 mg
- Sodium: 703.0 mg
- Total Carbs: 42.5 g
- Dietary Fiber: 10.5 g
- Protein: 6.3 g
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