Sweet Potato Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas Recipe

Sweet Potato Black Bean Enchiladas are truly perfect for your family meal! The nutritional content is very good for health and ingredients are simple and easy to find at the nearest supermarket. So that it will be a food menu that is very suitable for you to try.

Nutrition:

• Serving Size: 2 enchiladas
• Calories: 295
• Sugar: 7 g
• Sodium: 581 mg
• Fat: 5 g
• Saturated fat: 1 g
• Carbohydrates: 51 g
• Fiber: 11 g
• Protein: 11 g
• Cholesterol: 3 mg

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Tired of moving all day to make the atmosphere look listless. The high nutritional content of Sweet Potato Black Bean Enchiladas will be a generator of your family atmosphere.

Before starting to cook, let's start by providing the ingredients needed first. What does it take to make Sweet Potato Black Bean Enchiladas?

Ingredients: 

• 1 tablespoon of grapeseed oil
• 1 cup diced yellow onion
• 2 cloves of garlic, chopped
• 2 cups diced sweet potatoes
• 14 oz. can reduce black bean sodium
• 2 teaspoons of cumin
• 1 teaspoon of smoked paprika
• 1/2 tsp chili powder
• salt to taste
• 1/4 cup chopped coriander
• 8 oz. red enchilada sauce
• 10 corn tortillas
• 1/2 cup of shredded Monterrey jack cheese

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After preparing all the necessary ingredients as above. Let's start making Sweet Potato Black Bean Enchiladas. Please follow the steps below:

Instructions:

• Preheat the oven to 400 degrees F.
• Meanwhile, heat the pan to medium to high heat.
• Add grapeseed oil to the pan. Then add the onion, saute until translucent. Around 2-3 minutes. Next, add the garlic cloves and stir-fry for 30 seconds.
• Add sweet potatoes and saute until tender, stir well about 7-10 minutes.
• Next add black beans, cumin, smoked paprika, chili powder, salt to taste and coriander leaves. Stir everything and cook for 2-3 minutes.
• Remove from the heat and let stand.
• Meanwhile, to the 8×8 pans add 2 tablespoons of the enchilada sauce and apply on the bottom. Put aside.
• Wrap corn tortillas in a wet paper towel and warm them in the microwave for 1-2 minutes.
• Place 2-3 tablespoons of the black bean sweet potato mixture in one end of the corn tortilla. Roll it slowly and place the seams side down in the prepared baking sheet.
• Repeat this process until the mixture is gone.
• Pour the remaining enchilada sauce over the prepared enchilada. Cover with grated jack Monterrey cheese.
• Place in the oven and bake open for 15 minutes.
• Remove from the oven and top with the desired topping.
• Sweet Potato Black Bean Enchiladas are ready to be served!

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This is a simple guide to making Sweet Potato Black Bean Enchiladas re-warm your family's atmosphere. Hope it is useful, thank you.

Reference : www.joyfulhealthyeats.com