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Vegetarian Sweet Potato and Black Bean Enchiladas Recipe

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Ingredients

Adjust Servings:
1 large sweet potato diced into 1 inch cubes
1 1/2 cups canned black beans
1 medium onion diced
3/4 cup corn
1 (4 ounce) can green chilies
1 teaspoon coriander
2 teaspoons cumin
1 teaspoon chili powder
2 garlic cloves
1 (12 ounce) can green enchilada sauce
5 flour tortillas

Nutritional information

244.4
Calories
28 g
Calories From Fat
3.2 g
Total Fat
0.7 g
Saturated Fat
0 mg
Cholesterol
920mg
Sodium
46.8 g
Carbs
8.2 g
Dietary Fiber
9.1 g
Sugars
9 g
Protein
265g
Serving Size (g)
5
Serving Size

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Vegetarian Sweet Potato and Black Bean Enchiladas Recipe

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    I loved this. I couldn't believe that I liked enchiladas without cheese and sour cream. So healthy and delicious. Thank you

    • 75 min
    • Serves 5
    • Easy

    Ingredients

    Directions

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    Sweet Potato Black Bean Enchiladas,Vegan enchiladas… can’t go wrong.,I loved this. I couldn’t believe that I liked enchiladas without cheese and sour cream. So healthy and delicious. Thank you,Delicious! I made these with corn tortillas to make them more traditional, and less cumin for our tastes. The sweet potato, corn and black beans pair so well with the chillies and green enchilada sauce (I would not use red enchilada sauce, or canned tomatoes, it would be a totally different dish). Everything is so perfect together, you really don’t need any cheese or toppings (which actually overpower the beautiful flavor explosion). A definite favorite!


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    Steps

    1
    Done

    Cook the Sweet Potato Until Tender on the Outside With a Method of Your Choosing.

    2
    Done

    Saute Everything Except For the Enchilada Sauce and Reduce It Until It's Thick.

    3
    Done

    Wrap the Filling Into the Tortillas, Douse Them With the Enchilada Sauce, and Bake Uncovered For 40 Minutes at 350 Degrees (until the Tops Are a Little Browned and Slightly Crispy).

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