Sweetpotato Enchiladas
CREATED FOR THE NORTH CAROLINA SWEETPOTATO COMMISSION BY AMY DUSKAThese Sweetpotato Enchiladas are delicious, super easy to put together and make a great vegetarian dinner option!
Calories: 3097kcal
Ingredients
Sweetpotato Filling
- 2 tablespoons olive oil
- 2 large sweetpotatoes, peeled and diced
- 1 small red onion
- 1 (15 oz.) can of black beans, drained and rinsed
- 1 (4 oz.) can diced green chilies
- 2 cups reduced-fat shredded cheddar cheese (reserve 1 cup for topping)
- 8 burrito sized tortillas
Enchilada Sauce
- 2 (15 oz.) cans tomato sauce
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
Garnish (optional)
- Fresh limes, fresh chopped cilantro, sour cream, sliced avocado, jalapeno slices
Instructions
- Preheat your oven to 350 degrees and combine the enchilada sauce ingredients in a bowl.
- Peel the sweetpotatoes and cut into 1/2 inch pieces. Heat olive oil in a heavy skillet over medium heat and saute for 5-7 minutes. Add the diced red onion and continue to saute until the vegetables are softened, about 5 more minutes. Add the black beans, green chilies and 1 cup enchilada sauce and cook until heated through.
- Spread a cup of enchilada sauce on the bottom of a 9″ x 13″ baking dish. Fill each tortilla with about 1/2 cup of the sweetpotato mixture and a small handful of shredded cheese. Roll the tortilla up and place it into the baking dish. Repeat for the remaining tortillas and pour the rest of the enchilada sauce on top. Top with the remaining shredded cheese.
- Bake for 25 minutes or until the cheese is starting to turn golden brown on top. Remove from oven and let cool 10 minutes before serving.
- Serve garnished with lime, sliced avocado, fresh cilantro and sour cream.
Notes
Expert Tips:
Microwaved Sweetpotatoes – poke shallow holes in the potato using a fork or a knife. Place on a microwave-safe plate with a coffee cup of water. Microwave on high for 4 minutes, turn sweetpotato over and cook for 4 more minutes.
How to Store – Store left-overs in the fridge for up to 5 days in an air-tight container.
How to Freeze – Assemble the dish in a freezer safe baking pan and cover with plastic wrap. Cover the plastic wrap with 2 layers of foil. use a magic marker to label the top with the recipe name and date. Keep frozen for up to 3 months.
Gluten-Free option – To make this a gluten-free entree, use corn tortillas.
Tortilla size – This recipe fills 10 small sized corn or flour tortillas.
Cooking Oil – Olive oil can be substituted with any other cooking oil such as coconut oil, avocado oil or vegetable oil.
Nutrition Facts
Sweetpotato Enchiladas
Serving Size
1
Amount per Serving
Calories
3097
% Daily Value*
Fat
137
g
211
%
Saturated Fat
60
g
375
%
Polyunsaturated Fat
13
g
Monounsaturated Fat
59
g
Cholesterol
237
mg
79
%
Sodium
5254
mg
228
%
Potassium
2914
mg
83
%
Carbohydrates
361
g
120
%
Fiber
32
g
133
%
Sugar
48
g
53
%
Protein
105
g
210
%
Vitamin A
68823
IU
1376
%
Vitamin C
25
mg
30
%
Calcium
2366
mg
237
%
Iron
25
mg
139
%
Net Carbohydrates
330
g
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition
Serving: 1 | Calories: 3097kcal | Carbohydrates: 361g | Protein: 105g | Fat: 137g | Saturated Fat: 60g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 59g | Cholesterol: 237mg | Sodium: 5254mg | Potassium: 2914mg | Fiber: 32g | Sugar: 48g | Vitamin A: 68823IU | Vitamin C: 25mg | Calcium: 2366mg | Iron: 25mg | Net Carbohydrates: 330g