Sweet Potato and Black Bean Enchiladas Recipe

Looking for an easy Sweet Potato and Black Bean Enchiladas recipe? Learn how to make Sweet Potato and Black Bean Enchiladas using healthy ingredients.


Submitted by hopperlady27

Makes 4 servings



Original recipe: http://www.wholefoodsmarket.com/recipes/2333?utm_source=email&utm_medium=Grocery&utm_term=Vegetarian&utm_content=Recipe&utm_campaign=2012_04_25_Recipes

Recipe Ingredients for Sweet Potato and Black Bean Enchiladas

1 cup Organic Low Sodium Chicken Broth
1 tablespoon Cornstarch
1 pack mild
2 cloves garlic, minced
1 teaspoon cumin or chili powder, hot or mild, to taste
2 cups Black Beans, Organic
4 cloves garlic, minced
1 tbsp Lime Juice
2 cups cooked diced sweet potatoes
1/2 cup Peeled Green Chiles
1/2 teaspoon ground cumin
1/2 teaspoon Chili Powder
2 tablespoons chopped fresh cilantro
2 tablespoons canola oil, more as needed
8 corn tortillas
4 ounces Monterey Jack Cheese Alternative

Recipe Directions for Sweet Potato and Black Bean Enchiladas

  1. Preheat your oven to 350F. Choose a baking dish that would hold 8 rolled enchiladas. Make your Quickie Green Chile Sauce by combining the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test and adjust seasonings. Set aside.

  2. In the meantime, for the Enchilada Filling, using a mixing bowl, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside. In a separate bowl combine the cooked sweet potatoes with the chopped green chiles; add the spices. Season with sea salt and pepper.

  3. Pour about 1/4 cup of the Quickie Green Chile Sauce into the bottom of the baking dish.

  4. To assemble the enchiladas, grab a skillet and heat a dash of oil. Lightly cook the corn tortillas to soften them, one at a time, as you stuff each one.

  5. Lay the first hot tortilla in the sauced baking dish; wet it with the sauce. Spoon 1/8 of the sweet potato mixture down the center. Top with 1/8 of the black beans. Wrap and roll the tortilla to the end of the baking dish. Repeat for the remaining tortillas. Top with the rest of the sauce. Top with a sprinkle of shredded Monterey Jack cheese.

  6. Bake for 20 to 25 minutes, until the enchiladas are piping hot and the sauce is bubbling around the edges.

  7. Nutrition

  8. Per serving: 500 calories (190 from fat), 21g total fat, 7g saturated fat, 25mg cholesterol, 980mg sodium, 64g total carbohydrate (11g dietary fiber, 11g sugar), 18g protein

Categories

Main Dish, Vegetarian

Nutrition Facts
Serving Size 409.9g
Amount Per Serving
Calories
473
Calories from Fat
151
% Daily Value*
Total Fat
16.8g
26%
Saturated Fat
1.3g
6%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
264mg
11%
Potassium
1027mg
29%
Total Carbohydrates
68.8g
23%
Dietary Fiber
15.3g
61%
Sugars
1.5g
Protein
13.2g
Vitamin A 7% Vitamin C 97%
Calcium 17% Iron 21%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
B+
  Good points
  • Low in saturated fat
  • No cholesterol
  • Low in sugar
  • High in dietary fiber
  • Very high in vitamin C
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