Sweet Potato Enchiladas
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 550.2
- Total Fat: 16.2 g
- Cholesterol: 39.6 mg
- Sodium: 2,126.6 mg
- Total Carbs: 79.8 g
- Dietary Fiber: 15.9 g
- Protein: 24.2 g
View full nutritional breakdown of Sweet Potato Enchiladas calories by ingredient
Number of Servings: 3
Ingredients
-
*10" flour tortilla (1 tortilla), 1 serving (remove)
*Kidney Beans, Sun-Vista, Red Kidney Beans (1/2 cup), 4 serving (remove)
Cheddar Cheese, 1 cup, shredded (remove)
Onions, raw, 1 small (remove)
*Tomato products, Hunts Diced Tomatoes w/ Basil, Garlic, and Oregano, 3 serving (remove)
*Cumin seed, 1 tsp (remove)
Yellow Sweet Corn, Frozen, 1 cup kernels (remove)
Sweet potato, cooked, baked in skin, without salt, 1 cup (remove)
*Green Chile Enchilada Sauce - Old El Paso .25 cup, 2 serving (remove)
Directions
Directions:
1. Preheat oven to 375*
2. Cook Sweet Potatoes in either oven for 1 hour or in microwave for 5 minutes. Slice in half and remove skin.
3. Saute onions in EVOO until soft (about 5 minutes).
4. Add corn, tomatoes, black beans, salt & pepper, and cumin and cook for about 5-8 minutes until all liquid evaporates.
5. Shmear tablespoon of enchilada sauce on tortilla, place half sweet potato and top with bean mixture and 1/4 cup shredded cheese. Roll into enchiladas.
6. Place rolled enchiladas in already greased and salsa-lined pan. Top with remaining enchilada sauce and remaining cheese. Cover pan with aluminum foil.
7. Cook at 375* for 40-50 minutes. Serves 4.
Serving Size: Serves 3
Number of Servings: 3
Recipe submitted by SparkPeople user APATRICIAO521.
1. Preheat oven to 375*
2. Cook Sweet Potatoes in either oven for 1 hour or in microwave for 5 minutes. Slice in half and remove skin.
3. Saute onions in EVOO until soft (about 5 minutes).
4. Add corn, tomatoes, black beans, salt & pepper, and cumin and cook for about 5-8 minutes until all liquid evaporates.
5. Shmear tablespoon of enchilada sauce on tortilla, place half sweet potato and top with bean mixture and 1/4 cup shredded cheese. Roll into enchiladas.
6. Place rolled enchiladas in already greased and salsa-lined pan. Top with remaining enchilada sauce and remaining cheese. Cover pan with aluminum foil.
7. Cook at 375* for 40-50 minutes. Serves 4.
Serving Size: Serves 3
Number of Servings: 3
Recipe submitted by SparkPeople user APATRICIAO521.