Black bean sweet potato enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 507.7
- Total Fat: 12.8 g
- Cholesterol: 0.0 mg
- Sodium: 1,705.4 mg
- Total Carbs: 91.2 g
- Dietary Fiber: 16.4 g
- Protein: 17.2 g
View full nutritional breakdown of Black bean sweet potato enchiladas calories by ingredient
Introduction
Dairy free, filling meal Dairy free, filling mealNumber of Servings: 6
Ingredients
-
* 3 Sweet potatoes
* Black Beans, 3 cans (drained and rinsed)
* Onions, diced, .67 large
* Garlic, 4 cloves, minced
* Cilantro, 3 tbsp
* Daiya Mozzarella Style Shreds (1 bag)
* 1.5 jars Kroger Chipotle Enchilada Sauce
* *Cumin , 1 tbsp
* Corn Tortillas, 18 tortillas, (approx 6" dia)
* 1 jalapeno pepper (diced)
* dash of salt
Directions
Pre-heat oven to 350.
Peel, dice, and boil sweet potatoes (or bake and then remove skin).Dice the onions, garlic, and jalapeno and saute with a spray of cooking spray or a little water. Add salt, cumin, and cilantro after a few minutes. Drain and rinse beans and add to onion mixture. Transfer mixture to a bowl and add the sweet potatoes. Mash the mixture together.
Line the bottom of a casserole dish with enchilada sauce. Warm a corn tortilla for 10-15 seconds on each side in a skillet. Add 2-3 tablespoons of the sweet potato/bean mixture and roll it. Place it in the casserole dish with the opening on the bottom. Repeat. After all have been filled and placed in casserole dish, pour more enchilada sauce down each row of enchiladas. Sprinkle Daiya mozzarella shreds on the top.
Cover with foil and bake for 30 minutes.
Serving Size: makes 18 enchiladas ( 6 servings of 3 enchiladas)
Number of Servings: 6
Recipe submitted by SparkPeople user KUCERAK.
Peel, dice, and boil sweet potatoes (or bake and then remove skin).Dice the onions, garlic, and jalapeno and saute with a spray of cooking spray or a little water. Add salt, cumin, and cilantro after a few minutes. Drain and rinse beans and add to onion mixture. Transfer mixture to a bowl and add the sweet potatoes. Mash the mixture together.
Line the bottom of a casserole dish with enchilada sauce. Warm a corn tortilla for 10-15 seconds on each side in a skillet. Add 2-3 tablespoons of the sweet potato/bean mixture and roll it. Place it in the casserole dish with the opening on the bottom. Repeat. After all have been filled and placed in casserole dish, pour more enchilada sauce down each row of enchiladas. Sprinkle Daiya mozzarella shreds on the top.
Cover with foil and bake for 30 minutes.
Serving Size: makes 18 enchiladas ( 6 servings of 3 enchiladas)
Number of Servings: 6
Recipe submitted by SparkPeople user KUCERAK.