Sweet Potato Enchiladas

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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
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Number of Servings: 3


    *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)



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.

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