Рецепт Black Bean and Sweet Potato Enchiladas

от The Picky Eater

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Ингредиенты

3 medium sweet potatoes, diced
1 yellow onion, diced
1 red pepper, diced
1 15oz can fire roasted tomatoes
2 cups prepared medium salsa
4 cloves garlic, minced
1 15oz can black beans, rinsed and drained
1/2 cup vegetable broth
1 tsp cumin powder
1 tsp chili powder
salt & pepper to taste
For the Sauce:
1 15oz can tomato sauce
1.5 cups vegetable broth
1 tbsp chili powder
1 tsp ancho chili powder
1⁄2 tsp chipotle chile powder (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
For the Enchiladas:
10 corn tortillas, warmed
Shredded Mexican cheese blend (2 Tbsp per Enchilada – 1.25 cups total)
Diced olives and green onions (for topping)
The Directions
Step 1 (Sauce): Bring all ingredients for the sauce to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat.
When they are close to done, they will look like this:
Step 4 (Filling): Mash the potato mixture with a potato masher – but leave slightly chunky. Add in the black beans and cook 5 minutes.
Step 6 (Assembly): Roll the tortillas, and pack close together seam-side down in baking dish. Top with remaining sauce and all of the cheese.
Step 7: Bake at 350 degrees for 15 minutes, or until the cheese has melted.
Step 8: Top with green onions and olives, serve, and enjoy!
Black Bean and Sweet Potato Enchiladas
Nutritional Info Per Serving: 435 Calories, 15g Fat (5g Saturated), 963mg Sodium, 65g Carbs, 11g Fiber, 11g Sugar, 13g Protein
Ingredients
Cooking Spray to grease casserole dish
For the filling
3 medium sweet potatoes, diced
1 yellow onion, diced
1 red pepper, diced
1 15oz can fire roasted tomatoes
2 cups prepared medium salsa
4 cloves garlic, minced
1 15oz can black beans, rinsed and drained
1/2 cup vegetable broth
1 tsp cumin powder
1 tsp chili powder
salt & pepper to taste
For the Sauce
1 15oz can tomato sauce
1.5 cups vegetable broth
1 tbsp chili powder
1 tsp ancho chili powder
1?2 tsp chipotle chile powder (optional)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried oregano
For the Enchiladas
10 corn tortillas, warmed
Shredded Mexican cheese blend (2 Tbsp per Enchilada - 1.25 cups total)
Diced olives and green onions (for topping)