Sweet Potato and Bean Enchiladas
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 341.9
- Total Fat: 9.4 g
- Cholesterol: 0.0 mg
- Sodium: 764.5 mg
- Total Carbs: 58.8 g
- Dietary Fiber: 13.9 g
- Protein: 12.9 g
View full nutritional breakdown of Sweet Potato and Bean Enchiladas calories by ingredient
Introduction
A sweet and savory vegetarian dish that everyone can enjoy. A sweet and savory vegetarian dish that everyone can enjoy.Number of Servings: 4
Ingredients
-
2 sweet potatoes (cooked, peeled and mashed)
2 chipotle peppers in adobo sauce (chopped)
2 tablespoons cilantro (chopped)
1 tablespoon olive oil
1 onion (chopped)
2 cloves garlic (minced)
1 can black beans (drained and rinsed)
1/2 cup water
2 tablespoons chili powder
2 teaspoons cumin (ground)
2 tablespoons lite (low sodium) soy sauce
2 tablespoons cilantro (chopped)
4 whole wheat tortillas
fat free sour cream and salsa for garnish
Directions
1. Mix the sweet potatoes, chipotle peppers and cilantro in food processor.
2. Heat the oil in a pan.
3. Add the onions and saute until translucent.
4. Add the garlic and saute until fragrant.
5. Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated.
6. Place some of the bean mixture and potato mixture into a tortilla and wrap it.
7. Place the burritos into a baking dish
8. Bake in a preheated 350F oven until golden brown, about 20-25 minutes.
Top with fat free sour cream or salsa as desired.
Makes 4 enchiladas, 1-serving each.
Number of Servings: 4
Recipe submitted by SparkPeople user LILFAE.
2. Heat the oil in a pan.
3. Add the onions and saute until translucent.
4. Add the garlic and saute until fragrant.
5. Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated.
6. Place some of the bean mixture and potato mixture into a tortilla and wrap it.
7. Place the burritos into a baking dish
8. Bake in a preheated 350F oven until golden brown, about 20-25 minutes.
Top with fat free sour cream or salsa as desired.
Makes 4 enchiladas, 1-serving each.
Number of Servings: 4
Recipe submitted by SparkPeople user LILFAE.