Fantastic meal! So much spinach…we loved it!” A wonderful combination of chicken cubes, spinach, kernel corn, Monterey jack cheese and sauce is rolled in flour tortillas which are then baked covered in a fabulous tomato, garlic, onion sauce and topped with additional cheese. Don’t count on having any leftovers!
Sweet Potato & Black Bean Enchiladas with Avocado Lime Cream (NEW)
Food items may appear slightly different than pictured.
Description
These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you’ll ever eat. They’re packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
Additional information
| Size | Downsized 2-3 Servings, Fullsized 4-6 Servings |
|---|---|
| Split | 1, 2, 3, 4 |
| Gluten Free | No, Yes |
Nutritional Info
Servings: 4 servings, 2 enchiladas per person
Serving size: 2 enchiladas
Calories: 483kcal
Fat: 11.3g
Saturated fat: 4.9g
Carbohydrates: 71.1g
Fiber: 16.3g
Sugar: 16.6g
Protein: 22.4g
Cooking Instructions
Sweet Potato & Black Bean Enchilada
1.Thaw completely in the refrigerator. Pre-heat oven to 375ºF.
2. Place Enchilada sauce in a sauce pan and bring to a boil. Reduce heat to low and simmer for 5 minutes. Season with additional salt & pepper to taste, if necessary.
3. Place sweet potatoes, beans & corn in a bowl, mix together with ¼ cup enchilada sauce.
4. Spray a 9×9 inch pan (FS) or a square 5×5 pan (DS) with nonstick cooking spray. Add ¼ cup enchilada sauce to the bottom of pan.
5. Take a tortilla, fill with 1/3 of potato bean mixture, shredded cheese and 1 TBSP enchilada sauce. Roll tortilla up and place seam side down. Pour remaining sauce on top and then cheese. Bake for 20-25 minutes. Serve by drizzling avocado cream on top
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