Kale, sweet potato, black bean enchiladas

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 441.5
  • Total Fat: 14.3 g
  • Cholesterol: 19.8 mg
  • Sodium: 652.6 mg
  • Total Carbs: 66.2 g
  • Dietary Fiber: 13.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Kale, sweet potato, black bean enchiladas calories by ingredient
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Number of Servings: 6

Ingredients

    1 Cup of coconut milk yogurt
    1 T of olive oil
    4 Cups of diced sweet potatoes
    4 Cups of chopped kale
    1 Can of black beans (1.5 cups)
    1 Cup of enchilada sauce
    6 Whole Wheat tortillas
    1 Cup of shredded cheddar

Directions

dice a large sweet potato, cook for a bit in oil with enough water to lightly steam while covered (medium heat), add chopped kale after about 10 minutes, cook with lid on for 5 minutes or until sweet potatoes are tender, mix in rinsed can of black beans and cook until warm. Fill each tortilla with the veggie mixture and about a tablespoon of yogurt, roll and place seam side down in a 9X13 pan, top with enchillada sauce and sprinkle on cheese (to make vegan, skip cheese, use non-dairy cheese or coat with more yogurt--I've tried all combos and all were good!)

Bake for 15 minutes at 400, uncovered.

Serving Size: makes 6 enchiladas

Number of Servings: 6

Recipe submitted by SparkPeople user MOMMYDITTLE130.

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