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Receta Black Bean and Sweet Potato Enchiladas

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Black Bean and Sweet Potato Enchiladas
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Ingredientes

  • 3 medium sweet potatoes, diced
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 15oz can fire roasted tomatoes
  • 2 cups prepared medium salsa
  • 4 cloves garlic, minced
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • salt & pepper to taste
  • For the Sauce:
  • 1 15oz can tomato sauce
  • 1.5 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp ancho chili powder
  • 1⁄2 tsp chipotle chile powder (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • For the Enchiladas:
  • 10 corn tortillas, warmed
  • Shredded Mexican cheese blend (2 Tbsp per Enchilada – 1.25 cups total)
  • Diced olives and green onions (for topping)
  • The Directions
  • Step 1 (Sauce): Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
  • When they are close to done, they will look like this:
  • Step 4 (Filling): Mash the potato mixture with a potato masher – but leave slightly chunky. Add in the black beans and cook 5 minutes.
  • Step 6 (Assembly): Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce and all of the cheese.
  • Step 7: Bake at 350 degrees for 15 minutes, or until the cheese has melted.
  • Step 8: Top with green onions and olives, serve, and enjoy!
  • Black Bean and Sweet Potato Enchiladas
  • Nutritional Info Per Serving: 435 Calories, 15g Fat (5g Saturated), 963mg Sodium, 65g Carbs, 11g Fiber, 11g Sugar, 13g Protein
  • Ingredients
  • Cooking Spray to grease casserole dish
  • For the filling
  • 3 medium sweet potatoes, diced
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 15oz can fire roasted tomatoes
  • 2 cups prepared medium salsa
  • 4 cloves garlic, minced
  • 1 15oz can black beans, rinsed and drained
  • 1/2 cup vegetable broth
  • 1 tsp cumin powder
  • 1 tsp chili powder
  • salt & pepper to taste
  • For the Sauce
  • 1 15oz can tomato sauce
  • 1.5 cups vegetable broth
  • 1 tbsp chili powder
  • 1 tsp ancho chili powder
  • 1?2 tsp chipotle chile powder (optional)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • For the Enchiladas
  • 10 corn tortillas, warmed
  • Shredded Mexican cheese blend (2 Tbsp per Enchilada - 1.25 cups total)
  • Diced olives and green onions (for topping)

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