Using frozen spinach and canned beans means these vegetarian enchiladas can be whipped up on the fly with ingredients you probably have at home. Skip the cheese to make it vegan-friendly.
- 2 medium sweet potatoes, microwaved until tender
- 1 15-ounce can of black beans, drained
- 1 pound frozen spinach, thawed and drained
- 1/4 cup salsa
- 8 corn tortillas
- 1 15-ounce can of enchilada sauce
- 1/2 cup cheddar cheese, shredded
Preheat oven to 400°F. Dice cooked sweet potato and add to a large bowl with black beans, spinach and salsa; stir to combine. Divide mixture evenly between tortillas and roll up, then place seam-side down in a large baking dish. Pour enchilada sauce over the top and sprinkle evenly with cheddar cheese. Bake until heated through and cheese is melted, about 20 minutes.
Serves: 4 | Serving Size: 1/4 recipe
Per serving: Calories: 377; Total Fat: 7g; Saturated Fat: 4g; Monounsaturated Fat: 1g; Cholesterol: 17mg; Sodium: 654mg; Carbohydrate: 70g; Dietary Fiber: 18g; Sugar: 9g; Protein: 20g