Sweet Potato & Black Bean Enchiladas

This Sweet Potato & Black Bean Enchiladas recipe contains sweet potatoes, queso fresco, corn tortillas, organic black beans, avocado and more.

8 Servings - vegetariantimes.com

Servings:8 | Calories:596 | Total Fat:23g | Chol:35mg | More

Nutritional facts are per serving and accuracy is not certain.

Total Fat 23g

35 %

Sat Fat 8g

40 %

Total Carb 82g

27 %

Fiber 17g

68 %

Sugars 16g

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Cholesterol 35mg

12 %

Sodium 2043mg

85 %

Protein 21g

42 %

Calories:

41% Others combined

24% Sweet potatoes

21% Queso fresco

12% Corn tortillas

Change

Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.

1 15 oz. can tomato sauce
1 3/4 cups low-sodium vegetable broth
1 tsp. ancho chile powder
1 tsp. Simply Organic chili powder
1 tsp. Simply Organic garlic powder
1 tsp. Simply Organic onion powder
1 tsp. Simply Organic dried oregano
1/2 tsp. Simply Organic chipotle chile powder
1 Tbs. Spectrum extra virgin olive oil
1 small onion, diced (1 cup)
1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
1 15 oz. can diced tomatoes, drained
1 16 oz. jar prepared medium salsa
2 cloves garlic, minced (2 tsp.)
1 chipotle chile in adobo sauce, drained and minced
1 15 oz. can Eden Organic black beans, rinsed and drained
1 12 oz. round queso fresco, divided
Spectrum extra virgin olive oil, for brushing baking dish
16 6 inch corn tortillas, warmed
2 limes, cut into wedges
1 avocado, sliced
1/2 cup sour cream, for garnish

Directions : View recipe directions on vegetariantimes.com

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