Small Batch Sweet Potato and Black Bean Enchiladas
Small Batch Sweet Potato and Black Bean Enchiladas might be just the Mexican recipe you are searching for. This recipe serves 2 and costs $3.3 per serving. Watching your figure? This lacto ovo vegetarian recipe has 800 calories, 29g of protein, and 43g of fat per serving. This recipe from The Roasted Root requires salt, ground cumin, olive oil, and sweet potato. It works well as a pretty expensive main course. 424 people were impressed by this recipe. From preparation to the plate, this recipe takes around 1 hour and 10 minutes. Taking all factors into account, this recipe earns a spoonacular score of 95%, which is super. Try Black Bean & Sweet Potato Enchiladas, Sweet Potato Black Bean Enchiladas, and Sweet Potato Black Bean Enchiladas for similar recipes.
Servings: 2
Preparation duration: 20 minutes
Cooking duration: 50 minutes
Ingredients:
2.5 ounces baby spinach
1 cup canned black beans, drained and rinsed
1/2 teaspoon chili powder
4 large gluten-free flour tortillas
1/2 teaspoon ground cumin
3 tablespoons olive oil
1 cup pepper jack cheese, grated
1/2 large red bell pepper, cored and chopped
1 (10-ounce) can red enchilada sauce
1/4 teaspoon salt
1 medium sweet potato, peeled and chopped into ½-inch pieces
1/2 medium yellow onion, peeled and finely chopped
Equipment:
frying pan
oven
casserole dish
bowl
Cooking instruction summary:
Add the olive oil, chopped sweet potato and onion to a large skillet and heat over medium-high. Saute, stirring occasionally, for 8 minutesAdd the bell pepper, ground cumin, chili powder, and salt. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. Note: if vegetables begin drying out or sticking to the skillet at any point, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted. Remove from heat and set aside.Preheat the oven to 350 degrees F. Pour about cup of the enchilada sauce in the bottom of a 8 x 8 square casserole dish and spread evenly to coat the bottom.Pour 1/2 cup of enchilada sauce in a large-mouth bowl. Dip both sides of each tortilla in the sauce, ensuring the whole tortilla is coated.Add the vegetable filling to the center of each tortilla and roll them up. Place enchiladas in the casserole dish, snuggling them close together. Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.Bake on the center rack of the preheated oven for 20 minutes until cheese has melted. Allow enchiladas to cool 15 minutes before serving with beans and rice.
Step by step:
1. Add the olive oil, chopped sweet potato and onion to a large skillet and heat over medium-high.
2. Saute, stirring occasionally, for 8 minutes
3. Add the bell pepper, ground cumin, chili powder, and salt.
4. Saute, stirring occasionally until vegetables have softened, about 10 to 12 minutes. Note: if vegetables begin drying out or sticking to the skillet at any point, reduce the heat to medium and add a few tablespoons of water to help steam and cook the vegetables.
5. Add the spinach and black beans to the skillet. Cover and cook 2 to 3 minutes, until spinach is wilted.
6. Remove from heat and set aside.Preheat the oven to 350 degrees F.
7. Pour about cup of the enchilada sauce in the bottom of a 8 x 8 square casserole dish and spread evenly to coat the bottom.
8. Pour 1/2 cup of enchilada sauce in a large-mouth bowl. Dip both sides of each tortilla in the sauce, ensuring the whole tortilla is coated.
9. Add the vegetable filling to the center of each tortilla and roll them up.
10. Place enchiladas in the casserole dish, snuggling them close together.
11. Pour the remaining sauce over the enchiladas and sprinkle the cheese on top.
12. Bake on the center rack of the preheated oven for 20 minutes until cheese has melted. Allow enchiladas to cool 15 minutes before serving with beans and rice.
Nutrition Information:
covered percent of daily need
