Description
Delicious sweet potato enchiladas topped with cheese and fresh cilantro.
Ingredients
Scale
- 8 flex (oat bran, whole wheat tortillas)
- 1 medium sweet potato (shredded)
- 1 small white onion (chopped)
- 1 cup shredded cheese
- 1 can organic black beans (rinsed)
- 1 cup enchilada sauce
- pinch of salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- fresh cilantro and scallion
Instructions
- Heat oil in a skillet. Add onion and cook until soft.
- Add shredded sweet potato, salt, garlic, and onion powder, stir and sauté for about 5 mins. Remove from heat.
- Pre-heat oven to 350F degrees.
- Place an individual tortilla on a plate. Spread 1 tbsp of enchilada sauce in the center of the tortilla.
- Add a line with 2 tbsp sweet potato, 2 tbsp beans, a handful of cheese, and sprinkle with fresh scallion. Roll the tortilla tight.
- Cover the bottom of the casserole or pyrex dish with enchilada sauce then place rolled enchiladas tightly next to each other.
- Pour remaining enchilada sauce over the rolled enchiladas. Sprinkle with cheese and bake for 20 minutes.
- Remove from oven. Garnish with fresh cilantro and scallion, more beans if you wish.
- Serve with fresh lime slices and avocado.
Notes
- Feel free to adjust spices to your taste.
- These enchiladas can be made ahead of time and stored in the fridge before baking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Bake
- Cuisine: Mexican
Nutrition
- Serving Size: 1 enchilada
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 30mg