Sweet Potato Enchiladas

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 456.0
  • Total Fat: 16.0 g
  • Cholesterol: 19.9 mg
  • Sodium: 706.1 mg
  • Total Carbs: 64.3 g
  • Dietary Fiber: 7.1 g
  • Protein: 15.7 g

View full nutritional breakdown of Sweet Potato Enchiladas calories by ingredient
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Number of Servings: 12

Ingredients

    1 cup brown rice, uncooked
    3 tbsp. olive oil, separated
    1 cup red peppers
    2 tblsp. taco seasoning (or 1 packet)
    1 can black beans, drained and rinsed
    1/2 teaspoon minced garlic
    1.75 cup salsa separated
    2 tbsp. lime juice
    1 cup red enchilada sauce
    2 cups freshly shredded cheddar cheese, separated
    12 white or wheat tortillas

    Optional: sour cream, salsa, cilantro, green onions (not listed in nutrition information)

Directions

1. Cook brown rice according to package directions.
2. Peel and chop sweet potatos in small pieces. Cook in 2 tablespoons olive oil over medium-high heat until tender (about 8 minutes.
3. Add sweet peppers with last tablespoon of olive oil. Cook 3-4 minutes and then add minced garlic, corn and black beans. Stir for another 30 seconds to minute.
4. In large bowl combine sweet potato mixture with 1 cup salsa, taco seasoning and rice. Add in lime juice and season with salt and pepper.
5. Preheat over to 350 degrees and grease a 9x13 pan with nonstick spray. Add .75 cup of salsa to bottom of pan.
6. Scoop about 1/2 cup of the mixture onto tortilla , sprinkle with some cheddar cheese (optional) and roll up.
7. Place seam side down in prpared pan. Repeat until pan is filled with enchiladas.
8. Pour 1 cup enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese.
9. Bake for 15-20 minutes or until cheese is melted and enchiladas are warmed through.
10. Remove and enjoy immediately with sour cream, extra salsa, shredded cilantro or chopped green onions (optional)

Serving Size: Makes 12 Enchiladas

Number of Servings: 12

Recipe submitted by SparkPeople user ARIAL61.

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