Sweet Potato & Black Bean Enchiladas

October 19, 2014

170

Delicious enchiladas filled with sweet potatoes and black beans and covered in a thick, yummy enchilada sauce.

1 cup red enchilada sauce (homemade or canned)
1 teaspoon olive oil
2 1/2 cups peeled sweet potato, cut 1/2-inch-dice
salt and pepper, to taste
1 small onion, diced
5 cloves garlic, minced
1 jalapeno, seeded and diced
10 oz can Rotel tomatoes with green chilies
1 can black beans, rinsed and drained
1/4 cup cilantro
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup water
8 medium-sized flour tortillas
1 cup Daiya Pepper Jack shredded cheese
2 tablespoons chopped scallions, for garnish
Toffuti sour cream, for serving (optional)

Preheat the oven to 400°F. Cover bottom of a large baking dish with a thin layer of enchilada sauce (about 1/3 cup). Heat olive oil over medium-high heat in large skillet. Add onions, garlic, and jalapeno...
See the full directions on my site

Nutritions

Calories
381

Sodium
554mg
23% DV

Fat
8g
13% DV

Protein
18g
36% DV

Carbs
58g
20% DV

Fiber
11g
45% DV