Mexican

Black bean sweet potato enchiladas takes several minutes to prepare.

Black bean sweet potato enchiladas takes several minutes to cook.

Black bean sweet potato enchiladas makes 6 servings.

The ingredients for Black bean sweet potato enchiladas are:

* 3 Sweet potatoes
* Black Beans, 3 cans (drained and rinsed)
* Onions, diced, .67 large
* Garlic, 4 cloves, minced
* Cilantro, 3 tbsp
* Daiya Mozzarella Style Shreds (1 bag)
* 1.5 jars Kroger Chipotle Enchilada Sauce
* *Cumin , 1 tbsp
* Corn Tortillas, 18 tortillas, (approx 6" dia)
* 1 jalapeno pepper (diced)
* dash of salt

Here is how you make Black bean sweet potato enchiladas:

Pre-heat oven to 350.Peel, dice, and boil sweet potatoes (or bake and then remove skin).Dice the onions, garlic, and jalapeno and saute with a spray of cooking spray or a little water. Add salt, cumin, and cilantro after a few minutes. Drain and rinse beans and add to onion mixture. Transfer mixture to a bowl and add the sweet potatoes. Mash the mixture together. Line the bottom of a casserole dish with enchilada sauce. Warm a corn tortilla for 10-15 seconds on each side in a skillet. Add 2-3 tablespoons of the sweet potato/bean mixture and roll it. Place it in the casserole dish with the opening on the bottom. Repeat. After all have been filled and placed in casserole dish, pour more enchilada sauce down each row of enchiladas. Sprinkle Daiya mozzarella shreds on the top. Cover with foil and bake for 30 minutes.Serving Size: makes 18 enchiladas ( 6 servings of 3 enchiladas)Number of Servings: 6Recipe submitted by SparkPeople user KUCERAK.

The nutritional information for Black bean sweet potato enchiladas is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 507.7

• Total Fat: 12.8 g
• Cholesterol: 0.0 mg
• Sodium: 1,705.4 mg
• Total Carbs: 91.2 g
• Dietary Fiber: 16.4 g
• Protein: 17.2 g

Black bean sweet potato enchiladas is Mexican cuisine.

The dietary needs meet for Black bean sweet potato enchiladas is Vegan