Easy Vegetable Enchiladas
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 356.6
- Total Fat: 6.4 g
- Cholesterol: 11.8 mg
- Sodium: 495.9 mg
- Total Carbs: 59.8 g
- Dietary Fiber: 14.6 g
- Protein: 17.6 g
View full nutritional breakdown of Easy Vegetable Enchiladas calories by ingredient
Introduction
Though we loaded up on the veggies, we didn't skip on the good stuff! Though we loaded up on the veggies, we didn't skip on the good stuff!Number of Servings: 6
Ingredients
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12 6-inch corn tortillas
3 cups black beans, drained and rinsed
2 cups shredded sweet potatoes
1/2 t olive oil
1 medium onion, chopped
3 cloves garlic, chopped
4 cups fresh spinach
1 T cumin
1 T chili powder
1 T paprika
1 cup salsa
1/2 cup lowfat sour cream
1 cup shredded light cheddar cheese, divided
salt and pepper to taste
Tips
Sweet potatoes and black beans are a match made in heaven. Add salsa and sour cream, plus some cheese, and I am one happy woman. This dish came about because I wanted to make better-for-you enchiladas.
This dish is high in fiber and full of protein, and it contains two servings of vegetables per serving.
I shred the sweet potato using my food processor. You could use a box grater. You could also cut it into a small dice and cook it with the onion and garlic until almost tender.
Directions
Preheat oven to 375 degrees Fahrenheit.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
Member Ratings For This Recipe
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FLOWERV01
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LUNALOCA
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CAT224
These were sooooo good! I made them last night almost following the recipe exactly except that I couldn't find corn tortillas so I used whole grain corn and jalapeno tortillas. All I can say is Yum! I think next time I will add some corn for added texture and flavour but it was delicious as is! - 8/20/10
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CDHJ2012
Very easy & my boyfriend & I really enjoyed it. I agree with the previous comment, corn is a must. I also added cilantro with the spinach. Added water with sweet potatoes until they were moist. Stacking may be better than individual enchiladas as the corn tortillas tend to fall apart after cooking - 6/26/11
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ANNESTITCHES
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