Sweet Potato & Black Bean Enchiladas

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Sweet Potato & Black Bean Enchiladas
  • Number of servings : 10
  • Cuisines :
  • Course :

Ingredients


Directions

Filling:
1. In a bowl, toss your raw chopped veggies in olive oil and season with spices. Place in a large baking dish and roast in 425 degree oven for 20 minutes, tossing around halfway through.
2. Let cool. Add your roasted veggies to a can of rinsed black beans. Add cilantro and squirt of lime juice. Add 1/2 of shredded cheese. Combine gently. At this point, mixture can be stored for later use.
Enchilada assembly:
1. Warm your favorite wheat tortillas or wraps in microwave according to directions on package. Spray a 9x13 casserole dish with nonstick spray or olive oil spray. Pour 1/4 of enchilada sauce in bottom of dish.
2. Add two heaping tablespoons of vegetable and bean mixture to center of wrap. Fold over, fold in sides, place in pan and continue to roll the others. Place into your baking dish, seam side down so that they stay together. Pour remaining sauce over the enchiladas, covering them entirely. Top with remaining shredded cheese.
3. Bake in 350 degree oven for about 15 minutes or until golden brown, with the dish covered in foil.
4. Turn oven to broil, remove foil, and broil for 5 minutes, until cheese is golden brown and tortillas have crisped at edges.
5. Cool for 10 minutes and serve topped with avocado.
Tip:
**Premake your enchiladas and wrap them in aluminum foil. Save enchilada sauce on side to add to a small batch at a time - if the tortillas sit in sauce overnight, the enchilada will become too soggy.
**For lower spice - remove the seeds/ribs from the jalapeƱo before roasting.

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Nutrition Facts
Serving Size 1 Piece
Servings Per Recipe 10

Amount Per Serving
Calories 380 Calories from Fat 105
% Daily Value *
Total Fat 17g 26%
Saturated Fat 6g 30%
Polyunsaturated Fat 5g
Monounsaturated Fat 2g
Trans Fat 0g
Cholesterol 20g 7%
Sodium 762mg 32%
Potassium 346mg 10%
Total Carbohydrate 45g 15%
Dietary Fiber 10g 40%
Sugars 7g
Protein 13g 26%

Vitamin A 161%
Vitamin C 22%
Calcium 28%
Iron 17%
Vitamin E 10%
Vitamin K 7%
Thiamin 4%
Riboflavin B2 5%
Niacin 5%
Vitamin B6 9%
Folate 1%
Panthotenic Acid 4%
Magnesium 5%
Zinc 1%
Copper 5%
Manganese 12%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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