Sweet Potato Black Bean Enchiladas

A red casserole dish on a white cloth holds several cheese and sauce-covered enchiladas. A small plate with shredded cheese sits to the left, alongside a bowl of chickpea curry, and a glass of water is visible in the background on the right. MyFitnessPal Blog

Utilizing frozen spinach and canned beans means these vegetarian enchiladas may be whipped up on the fly with elements you most likely have at dwelling. Skip the cheese to make it vegan-friendly.

Energetic time: quarter-hour | Complete time: 35 minutes

Candy Potato Black Bean Enchiladas

Substances

2 medium (160g) candy potatoes
1 15-oz. can of enchilada sauce, divided
1 15-oz. can no salt added black beans, rinsed and drained
1 10-oz. package deal frozen spinach, thawed and pressed to take away the liquid
1/4 cup salsa
1/2 tsp floor cumin
8 corn tortillas
1/2 cup shredded cheddar cheese

Instructions

Preheat the oven to 400°F (200°C).

Pierce candy potatoes with a fork then microwave them till they’re tender, about 8-10 minutes.

Flippantly unfold 2 tbsp of enchilada sauce over the underside of a giant baking dish to stop sticking.

Peel and cube the cooked candy potatoes into 1/2 inch cubes, then place them in a big bowl. Add the black beans, well-drained spinach, salsa, cumin and a pair of tbsp of the enchilada sauce and stir till evenly mixed.

Heat the tortillas so that they’re mushy and pliable by wrapping them in a humid paper towel and microwaving for 30–45 seconds. Working separately, spoon about ½–¾ cup of filling throughout the middle of every tortilla, roll tightly, and place seam-side down within the ready baking dish.

Pour the remaining enchilada sauce evenly over the tortillas and high with the shredded cheddar cheese. Bake till the filling is heated by way of and the cheese is melted, about 20 minutes. Let cool barely earlier than serving.

Serves: 4 | Serving Measurement: 2 enchiladas

Diet (Per serving): Energy: 379; Complete Fats: 8g; Saturated Fats: 3g; Monounsaturated Fats: 1g; Polyunsaturated Fats: 1g; Ldl cholesterol: 14mg; Sodium: 1032mg; Carbohydrate: 61g; Dietary Fiber: 13g; Sugar: 11g; Protein: 16g

Diet Bonus: Vitamin D: 1%; Calcium: 20%; Iron: 21%; Potassium: 1226mg; Vitamin A: 35%; Vitamin C: 18%

Initially revealed November 13, 2017; Up to date March 2026

The put up Sweet Potato Black Bean Enchiladas appeared first on MyFitnessPal Blog.

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