Sweet Potato and Black Bean Enchiladas
- Number of Servings: 8
Ingredients
2 large sweet potatoes, boiled and mashed1 15-oz. can Goya Black Bean Soup2 cups shredded cheddar/colby/jack cheese8 medium flour tortillas1 15-oz. can mild or hot enchilada sauceGarnishes (all optional): Chopped avocado, chopped raw onion, chopped tomatoes, sour cream
Prep work:
1. Preheat the oven to 350 deg F.
2. Drain off and reserve some of the liquid from the black bean soup, then combine the soup with the mashed sweet potatoes. Add 1 cup of the cheese and approx. 1/2 cup of the enchilada sauce and stir to combine.
3. Grease a 9" x 13" baking pan with cooking spray. Pour approx. 1/2 cup of the enchilada sauce in the pan and spread out to cover the bottom.
Assemble the enchiladas:
4. Pour the remaining enchilada sauce in a dish large enough to dip the tortillas into.
5. Dip one tortilla into the sauce to coat on both sides, then place 1/8 of the filling mixture in the center of the tortilla. Roll up the tortilla like a burrito and place into the baking pan. Repeat with the remaining tortillas.
6. Pour any remaining enchilada sauce over the finished enchiladas, then top with the remaining 1 cup of cheese.
7. Bake in a 350 deg F oven for 20 minutes or until cheese is golden brown and bubbly.
Serves 8.
Number of Servings: 8
1. Preheat the oven to 350 deg F.
2. Drain off and reserve some of the liquid from the black bean soup, then combine the soup with the mashed sweet potatoes. Add 1 cup of the cheese and approx. 1/2 cup of the enchilada sauce and stir to combine.
3. Grease a 9" x 13" baking pan with cooking spray. Pour approx. 1/2 cup of the enchilada sauce in the pan and spread out to cover the bottom.
Assemble the enchiladas:
4. Pour the remaining enchilada sauce in a dish large enough to dip the tortillas into.
5. Dip one tortilla into the sauce to coat on both sides, then place 1/8 of the filling mixture in the center of the tortilla. Roll up the tortilla like a burrito and place into the baking pan. Repeat with the remaining tortillas.
6. Pour any remaining enchilada sauce over the finished enchiladas, then top with the remaining 1 cup of cheese.
7. Bake in a 350 deg F oven for 20 minutes or until cheese is golden brown and bubbly.
Serves 8.
Number of Servings: 8
Nutritional Info Amount Per Serving
- Calories: 301.8
- Total Fat: 6.3 g
- Cholesterol: 5.9 mg
- Sodium: 1,298.5 mg
- Total Carbs: 45.9 g
- Dietary Fiber: 7.9 g
- Protein: 14.7 g
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