Gluten Free Sweet Potato and Black Bean Enchilada Casserole

January 21, 2014

3 medium sweet potatoes (peeled, cooked and mashed)
2 cloves garlic (diced)
1 T lime juice
1 can black beans (drained)
1 can diced chilies
8 corn tortillas broken into pieces
3/4 cup shredded cheese

Peel, Cook and Mash sweet potatoes. Add garlic and lime juice to potatoes. Gently stir in beans and chilies. In a 9 x 9 pan layer broken corn tortilla shells, black bean and sweet potato mash, cheese. Layer until you run out of ingredients. Cook for 30 minutes at 350.

Nutritions

Calories
210

Sodium
223mg
9% DV

Fat
2g
4% DV

Protein
10g
20% DV

Carbs
37g
12% DV

Fiber
7g
30% DV

PER SERVING ^*

% DAILY VALUE^*

Fat

Saturated Fat 1g 7%

Polysaturated Fat 0.46g 2%

Monosaturated Fat 0.76g 4%

Cholesterol 7mg 2%

Sodium 223mg 9%

Potassium 676mg 19%

Protein 10g 20%

% DAILY VALUE^*

Total Carbohydrate

Fiber 7g 30%

Sugar 2g 5%

Vitamin A 4956IU 99%

Vitamin B6 0.25mg 12%

Vitamin C 4mg 7%

Calcium 138mg 13%

Iron 2mg 12%

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