Sweet Potato and Black Bean Enchilidas
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 301.8
- Total Fat: 12.8 g
- Cholesterol: 24.4 mg
- Sodium: 380.8 mg
- Total Carbs: 36.6 g
- Dietary Fiber: 6.3 g
- Protein: 12.0 g
View full nutritional breakdown of Sweet Potato and Black Bean Enchilidas calories by ingredient
Introduction
A veggie alternative to beef and chicken enchiladas, I got this recipe from The Girl Who Ate Everything blog!A veggie alternative to beef and chicken enchiladas, I got this recipe from The Girl Who Ate Everything blog!
Number of Servings: 12
Ingredients
-
2 sweetpotato, 5" long Sweet potato
2 cup Beans, black
0.5 cup Red Onion Raw (1/4 cup, 40g or 1.4oz)
794 grams Crushed Tomatoes
2 cup, shredded Cheddar Cheese
12 tortilla, medium (approx 6" di Flour Tortillas
1 tsp Cumin seed
3 tbsp Chili powder
2 tbsp Olive Oil
.33 cup, whipped Heavy Whipping Cream
Tips
Top with guacamole, sour cream, and salsa if desired.
Directions
Preheat oven to 350 degrees. Spray a 9x13 baking dish with cooking spray.
In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here.
Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans and corn.
In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
Read more at http://www.the-girl-who-ate-everything.com/2017/10/sweet-potato-black-bean-enchiladas.html#H67vgbHUQMtIp4Qo.99
Serving Size: 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user FRANNIEDID.
In a large skillet or Dutch oven, heat the olive oil to medium-high heat. Add the sweet potatoes, onion, salt, chili powder, and cumin. Cook for 10 minutes or until sweet potatoes are fork tender. You can add more olive oil if needed as you cook them. You do not want to undercook them here.
Add the garlic and cook for 30 seconds. Remove from heat and stir in the black beans and corn.
In a small bowl, combine the enchilada sauce and cream. Pour about 1/4 cup of the mixture into the sweet potato mixture. Pour another 1/2 cup on the bottom of the prepared baking dish.
Fill each tortilla with about 1/3 cup of the sweet potato mixture and top with a couple tablespoons of cheese. You will be using 1 cup of the cheese to fill the enchiladas and the other half of the cheese later on top.
Pour remaining enchilada sauce mixture on top of all the enchiladas and spread to cover completely.
Bake for 20-25 minutes add the reserved 1 cup of cheese for the last 5 minutes of cooking.
Read more at http://www.the-girl-who-ate-everything.com/2017/10/sweet-potato-black-bean-enchiladas.html#H67vgbHUQMtIp4Qo.99
Serving Size: 12 enchiladas
Number of Servings: 12
Recipe submitted by SparkPeople user FRANNIEDID.