Sweet Potato & Black Bean Enchiladas

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 330.3
  • Total Fat: 9.4 g
  • Cholesterol: 12.5 mg
  • Sodium: 410.3 mg
  • Total Carbs: 52.7 g
  • Dietary Fiber: 9.4 g
  • Protein: 10.7 g

View full nutritional breakdown of Sweet Potato & Black Bean Enchiladas calories by ingredient
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Introduction

yummy veggie enchiladas yummy veggie enchiladas
Number of Servings: 8

Ingredients

    The Filing:
    1 Tbs. extra virgin olive oil
    1 small onion, diced (1 cup)
    1 lb. sweet potatoes, peeled and diced (3 cups)
    1 15-oz. can diced tomatoes, drained
    1 C Fresh Tomato Salsa (see recipe)
    2 cloves garlic, minced (2 tsp.)
    1 15-oz. can black beans, rinsed and drained
    12-oz. shredded Mexican mix cheese

    Enchiladas
    extra virgin olive oil, for brushing baking dish
    16 6-inch corn tortillas, warmed
    2 limes, cut into wedges
    1 avocado, sliced

Directions

Sautee onion 3-5 minutes, add potatoes, tomatoes, salsa, and garlic. bring to boil. lower heat and simmer until potatoes cooked through. add beans, cook for another 5 mins, add 1/2 the cheese - stir.
preheat oven to 350 F. use cooking spray to coat 13' x 9' pan. lightly cover bottom of pan with salsa verde (not included in recipe). spoon in filing into each tortilla and place seam side down tightly packed next to one another. add light cover of salsa verde and remaining cheese. bake in oven for 15 mins and then broil for 5 mins.

Serving Size: Makes 16 enchiladas

Number of Servings: 8

Recipe submitted by SparkPeople user MOMMA_HEALR.

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