Mexican

Sweet Potato and Black Bean Enchildas is for Dinner.

Sweet Potato and Black Bean Enchildas takes 15 minutes to prepare.

Sweet Potato and Black Bean Enchildas takes 25 minutes to cook.

Sweet Potato and Black Bean Enchildas makes 8 servings.

The ingredients for Sweet Potato and Black Bean Enchildas are:

8 whole wheat tortillas
2 cups black beans (drained)
2 cups sweet potato (baked)
1 can diced roasted green chiles
1 large can enchilada sauce (about 3.5 cups, I prefer green but whatever kind you like)
1 cup of shredded cheese
cilantro
parsley
cumin
salt
pepper

Here is how you make Sweet Potato and Black Bean Enchildas:

Preheat your oven to 350 degrees.Bake the sweet potatoes until they are fully cooked. Cut into cubes. (They may end up mashing, that is okay!) Put in large bowl. Add the green chiles and the drained black beans. As well add some chopped fresh cilantro and parsley. Add approximately a tablespoon to a half tablespoon of cumin. Salt and pepper to taste. Combine all the ingredients thoroughly. You will need a large rectangular casserole dish. I like to coat the bottom with some of the enchilada sauce. Stuff each of the tortillas withe the sweet potato and black bean combination. Place each one, rolled up, in the casserole dish. Cover with cheese and the rest of the enchilda sauce.Bake in the oven for 20-25 minutes, until the cheese is bubbly. After removing from the oven wait at least 10 minutes for it to cool before serving.Serving Size: Makes 8 EnchiladasNumber of Servings: 8Recipe submitted by SparkPeople user TIGRESSSKY.

The nutritional information for Sweet Potato and Black Bean Enchildas is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 396.8

• Total Fat: 11.4 g
• Cholesterol: 15.0 mg
• Sodium: 1,277.2 mg
• Total Carbs: 57.1 g
• Dietary Fiber: 26.4 g
• Protein: 16.3 g

Sweet Potato and Black Bean Enchildas is Mexican cuisine.

The dietary needs meet for Sweet Potato and Black Bean Enchildas is Vegetarian