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Sweet Potato Black Bean Enchiladas

Published November 13, 2017
1 minute read
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
Published November 13, 2017
1 minute read
In This Article

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.

Ingredients

  • 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

Directions

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.

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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

The information in this article is provided solely for informational purposes. This information is not medical advice and should not be relied upon when making medical decisions, or to diagnose or treat a health condition or illness. You should seek the advice of a physician or a medical professional before beginning any dietary programs or plans, exercise regimen or any other fitness or wellness activities.

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