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From the Cook
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Sweet Potato and Black Bean Enchiladas
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Instructions
1
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Preheat oven to 350°F and prepare a 9x13 baking dish.
2
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Place chopped sweet potatoes into a pot and cover with water. Bring to a boil and cook until fork tender, about 15 minutes. As the sweet potatoes cook, sauté the red onion and jalapeño in a small skillet.
3
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Once cooked, combine sweet potato, red onion, jalapeño, black beans, and spices in a large bowl. Mix then taste and adjust seasoning, if needed.
4
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Pour one cup enchilada sauce on the bottom of the baking dish. Heat up each of the tortillas, so they are easier to work with.
5
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To assemble, divide the mixture evenly between each tortilla. Roll together tightly and place seam-side down in the baking dish.
6
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Once all of the enchiladas are in the dish, top with remaining sauce and dairy-free cheese.
7
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Bake for 25 minutes then serve warm, topped with avocado.
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Recipe Facts
Diet at a Glance
Vegetarian
Low-Cholesterol
My Calorie Intake
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Nutrition Per Serving
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Glycemic Analysis
Glycemic Index
Glycemic Load
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