Sweet Potato and Black Bean Enchiladas

5 steps

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Updated at: Thu, 17 Aug 2023 13:43:35 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories502.3 kcal (25%)

Total Fat22.9 g (33%)

Carbs63.4 g (24%)

Sugars6.4 g (7%)

Protein31.1 g (62%)

Sodium1394.3 mg (70%)

Fiber31.2 g (112%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 tspolive oil

2 ½ cupssweet potatoes

about, peeled and cut into 1/2" cubes

1 x 10 ozcan diced tomatoes with green chiles

such as

1 ½ cupscan reduced-sodium black beans

ned, rinsed and drained

¼ cupfresh cilantro

plus more for garnishing

1 tspground cumin

½ tspchili powder

kosher salt

freshly ground black pepper

10low-carb whole-wheat flour tortillas

medium, such as

2 cupsreduced-fat shredded mexican cheese

reduced-fat sour cream

for serving, optional

Instructions

Step 1

1. Preheat the oven to 400ºF. Put 1/4 cup red enchilada sauce on the bottom of a 13-by-9-inch baking dish.

Step 2

2. Heat the olive oil over medium-high heat in a large skillet. Add the garlic, onions and jalapeño and cook until the onions become translucent and the garlic is fragrant, about 2 minutes.

Step 3

3. Add the cubed sweet potatoes, diced tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste and 1/4 cup water. Cover and cook over medium-low heat, stirring occasionally, until the sweet potatoes are tender, about 10 minutes.

Step 4

4. Place a generous 1/3 cup filling in the center of each tortilla, roll up and place in the baking dish seam-side down.

Step 5

5. Top with the remaining 3/4 cup enchilada sauce and the cheese. Bake, covered with foil, until the enchiladas are hot and the cheese is melted, about 10 minutes. Top with more cilantro and serve with sour cream if desired.