Easy Vegetable Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 356.6
- Total Fat: 6.4 g
- Cholesterol: 11.8 mg
- Sodium: 495.9 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 14.6 g
- Protein: 17.6 g
View full nutritional breakdown of Easy Vegetable Enchiladas calories by ingredient
Introduction
Though we loaded up on the veggies, we didn't skip on the good stuff! Though we loaded up on the veggies, we didn't skip on the good stuff!Number of Servings: 6
Ingredients
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12 6-inch corn tortillas
3 cups black beans, drained and rinsed
2 cups shredded sweet potatoes
1/2 t olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 cups fresh spinach
1 T cumin
1 T chili powder
1 T paprika
1 cup salsa
1/2 cup lowfat sour cream
1 cup shredded light cheddar cheese, divided
salt and pepper to taste
Tips
Sweet potatoes and black beans are a match made in heaven. Add salsa and sour cream, plus some cheese, and I am one happy woman. This dish came about because I wanted to make better-for-you enchiladas.
This dish is high in fiber and full of protein, and it contains two servings of vegetables per serving.
I shred the sweet potato using my food processor. You could use a box grater. You could also cut it into a small dice and cook it with the onion and garlic until almost tender.
Directions
Preheat oven to 375 degrees Fahrenheit.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
Member Ratings For This Recipe
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FLOWERV01
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LUNALOCA
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CAT224
These were sooooo good! I made them last night almost following the recipe exactly except that I couldn't find corn tortillas so I used whole grain corn and jalapeno tortillas. All I can say is Yum! I think next time I will add some corn for added texture and flavour but it was delicious as is! - 8/20/10
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CDHJ2012
Very easy & my boyfriend & I really enjoyed it. I agree with the previous comment, corn is a must. I also added cilantro with the spinach. Added water with sweet potatoes until they were moist. Stacking may be better than individual enchiladas as the corn tortillas tend to fall apart after cooking - 6/26/11
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ANNESTITCHES
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AMANDADEGAND
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ECRAWLE1
Wasn't too hard to make, but still took a little longer to prep than I could handle on a typical weeknight. A good Saturday or Sunday recipe for full time working moms. I don't usually have a dinner without meat and this was not bad at all. We did fear what the fiber would do to us, but not bad. - 1/13/12
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MARTI808
This was good but WHAT A MESS!! The corn toritllas kept breaking apart and this ended up becoming a sloppy casserole. You can't beat the flavor, though. It was very good. I used part kale and part spinach to add more vitamins. I'd make it again...maybe substituting the corn tortillas for a soft type - 6/3/15
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SILVER_DOE
If ever any Spark recipe deserved the "Incredible" rating, this is it. These enchiladas are a snap to put together and the pay off is awesome. I've never used the sour cream + salsa mixture before and I was so pleased with the results. I think I'm going to try other enchiladas with the topping. - 2/8/14
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JANDERSON63
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SUNNY111111
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CMFARRELL36
Carbs count is too high for DH (diabetic). But blanched leaves - either outer leaves from one of the cabbages, or even Chinese cabbage or romaine lettuce.
Black beans? Is that peas, or is it some kind of bean (I'm in Scotland).
Sounds like a great way to use up odds and ends, or left-overs. - 9/14/12
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