Black Bean and Sweet Potato Enchiladas Recipe

Recipesfull introduces to you: Enchilada Recipes. (Black Bean and Sweet Potato Enchiladas Recipe). This is a yummy variation of a classic dish. Trust me, it's way better than it sounds. Serve with sour cream and/or salsa if desired.

Brief

Prep 20 mins

Cook: 1hr

Additional: 10 mins

Total: 1hr30 mins

Servings: 4

Yield: 4 servings

Black Bean and Sweet Potato Enchiladas Recipe

Ingredients

2 sweet potatoes

cooking spray

1 (3 ounce) package cream cheese

softened

1 (15 ounce) can black beans

drained and rinsed

¼ cup chopped green onion

1 teaspoon chili powder

1 teaspoon ground cumin

¼ teaspoon dried oregano

salt to taste

¼ teaspoon ground black pepper

4 (10 inch) flour tortillas

1 (10 ounce) can enchilada sauce

1 cup shredded Mexican cheese blend

Italian Enchiladas

Main Dish

Directions

Step 1

Bring a large pot of water to a boil. Boil sweet potatoes until tender about 30 minutes. Cool until easily handled about 10 minutes. Slip off peels.

Step 2

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x10-inch baking dish with cooking spray.

Step 3

Mash sweet potatoes with cream cheese in a bowl. Stir in black beans green onion chili powder cumin oregano salt and pepper until well mixed.

Step 4

Place 3/4 cup sweet potato mixture in the center of each tortilla. Roll up tortillas and place seam-side down in the prepared baking dish. Pour enchilada sauce over tortillas. Sprinkle Mexican cheese blend on top.

Step 5

Bake in the preheated oven until the enchilada sauce is bubbling and the cheese is beginning to brown about 25 minutes.

Nutritional Information

Black Bean and Sweet Potato Enchiladas Recipe

Servings Per Recipe:4

Calories: 683.1

% Daily Value *

Protein: 24.9g 50%

Carbohydrates: 89.7g 29%

Dietary Fiber: 15g 60%

Sugars: 7.9g

Fat: 25.7g 40%

Saturated Fat: 13.9g 69%

Cholesterol: 55.7mg 19%

Vitamin A Iu: 21429.5IU 429%

Niacin Equivalents: 8.3mg 64%

Vitamin B6: 0.5mg 33%

Vitamin C: 13mg 22%

Folate: 166.8mcg 42%

Calcium: 432.9mg 43%

Iron: 6.8mg 38%

Magnesium: 106.1mg 38%

Potassium: 1204.4mg 34%

Sodium: 1480.9mg 59%

Thiamin: 0.6mg 63%

Calories From Fat: 231.3

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.