Corn, Black Bean & Sweet Potato Enchiladas

Corn, Black Bean & Sweet Potato Enchiladas
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 229.8
  • Total Fat: 6.0 g
  • Cholesterol: 15.0 mg
  • Sodium: 519.8 mg
  • Total Carbs: 39.5 g
  • Dietary Fiber: 6.6 g
  • Protein: 9.8 g

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

Vegetarian dish featuring corn black beans and sweet potatoes in a enchilada style casserole or roll up, if you choose. Vegetarian dish featuring corn black beans and sweet potatoes in a enchilada style casserole or roll up, if you choose.
Number of Servings: 8

Ingredients

    Sweet potato, large, cooked, peeled, cubed
    Sweet Corn, canned or frozen, 1 can
    Black beans, drained and rinsed, I can
    White onion, 1/2 med.
    Salsa, 2-4 tbsp.
    seasonings: season to taste, salt, pepper, cumin, garlic, chili powder. (I don't measure, so its hard to say exact measurement.)
    Nonstick Spray
    Casserole dish
    Mild cheddar cheese, 4 oz. shredded
    8-10 corn tortillas
    Macayos Enchilada sauce, red or green, 8 oz.

Tips

Pair with cilantro lime brown rice.


Directions

Cover sweet potato in damp paper towel and microwave 6-8 min. Peel and cut into 1/2 in cubes
Mix corn, beans, sweet potato, onion, and salsa in large bowl. Season to taste. Set aside.

Microwave corn tortillas in paper towel, 1 minute high.

Spray casserole dish with pan spray and add 4 tbsp. of enchilada sauce to bottom of dish (no need to heat sauce.) Add a layer of 4-5 corn tortillas to dish. add about 1 tbsp. to each corn tortilla and spread. Add half of mixture to dish and spread evenly over corn tortillas and sauce. Sprinkle with half of shredded cheese. Repeat. Bake at 325 degrees for 15-20 min. Let sit for 10-20 min and serve.



Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user NICOLENKIDDOS.

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