Sweet Potato and Black Bean Enchiladas

Votes: 3

Time: 1 hour 10 min.
Complexity: easily
Servings: 5

Nutritional value per serving:

Calories 702, total fat 28 G., saturated fats 12 G., proteins 32 G., carbohydrates 85 G., fiber 18 G., cholesterol 56 mg, sodium 1204 mg, sugar 11 G.

This delicious Mexican-inspired vegetarian dish is a family favorite. Tortilla tubes filled with sweet potatoes and black beans are layered, topped with a spicy tomato sauce, generously sprinkled with grated cheese, and baked until the filling is heated through and the cheese is deliciously gooey.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Enchilada

1 cup red enchilada sauce, store-bought or homemade, see recipe below
1 teaspoon olive oil
3 cloves garlic, crushed
1 small onion, diced
1 jalapeño, seeded and diced
2 1/2 cups sweet potato (about 1 large tuber), peeled and cut into 1cm cubes.
1 can (280g) diced tomatoes with green chili, such as Rotel
1.5 cups canned black beans, rinsed
1/4 cup fresh cilantro, plus extra for serving
1 tsp ground cumin
0.5 tsp chili powder
10 medium low-carb whole-wheat tortillas, such as La Tortilla Factory
2 cups shredded reduced-fat Mexican cheese
Reduced-fat sour cream, for serving (optional)

Red enchilada sauce

2 tablespoons of vegetable oil
2 cloves garlic, crushed
1.5 cups tomato sauce
3/4 cup low-sodium chicken broth
1/2 teaspoon chipotle chili powder
0.5 tsp ground cumin
1-3 chopped chipotle chili peppers in adobo sauce

Ingredient Substitution Suggestions

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Recipes with similar ingredients: sweet potato, black beans, tomatoes, chipotle peppers in adobo sauce, Monterey Jack cheese, tortilla, cumin

Cooking the dish according to the recipe:

Preheat oven to 200°C. Spoon 1/4 cup red enchilada sauce into the bottom of a 9x13 inch baking dish and spread evenly.
Filling:

Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, and jalapeño and cook until the onion is translucent and fragrant, about 2 minutes. Add diced sweet potato, chopped tomatoes, black beans, cilantro, cumin, chili powder, salt and pepper to taste, and 1/4 cup water. Cover and simmer over medium-low heat, stirring occasionally, until sweet potato is tender, about 10 minutes.

Place 1/3 cup of filling in the center of each tortilla, roll up, and place seam-side down in a baking dish. Spread the remaining 3/4 cup of enchilada sauce on top and sprinkle with cheese.
Bake, covered with foil, until the enchiladas are heated through and the cheese is melted, about 10 minutes. Sprinkle with cilantro and serve with sour cream, if desired.

Red enchilada sauce:

In a medium saucepan over medium-low heat, heat the oil and sauté the garlic until fragrant, about 30 seconds. Add the tomato sauce, chicken broth, chili powder, cumin, chipotle chili powder, and some salt and black pepper. Bring to a boil. Reduce the heat to low and simmer until the sauce thickens slightly, 5-7 minutes. Set aside until ready to use.

Author of the recipe - Martina McBride is a cookbook author and vinyl recording artist.

Categories:

recipe / Calorie content of prepared meals / Main courses / Casseroles / Cereals, legumes / Vegetables and mushrooms / Fast food / Tortilla Dishes / / / Tex-Mex

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