Sweet Potato and Black Bean Enchiladas

These were really filling! Could use a little improvement, but not at all bad as is. I think next time I’ll up the seasoning a bit, add some brown rice, and use bigger tortillas (but then have one for dinner instead of two). I bet they would alos be really good baked without the enchilada sauce sothey crip up like a chimichanga.
2 Yams, cut into cubes
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained
chili powder, cumin, cayanne to taste
2 T. soy sauce
1 chili pepper, minced
8 Mission low carb tortillas
10 oz green enchilada sauce
1/3 c. reduced fat cheddar

Boil the yams in a large pot until soft.

Preheat oven to 350.

Meanwhile, sautee onion and garlic until the onion begins to carmalize. Remove half the onion from the pan and reserve. Add beans to pan and mash into a pulp. Add spices and soy sauce, and heat until warm.

Drain the yams and mash them. Add the yams and chili pepper to the bean mixture. Combine.

Divide filling between tortillas. Wrap, and place in a baking pan. Cover with enchilada sauce and top with cheese. Bake until cheese melts and sauce is warm- about 15 minutes.

Serves 8. Approx. 270 calories, 3.5 g. fat, 16 g. fiber.

Comments

  1. I pretty much love anything with sweet potatoes in it, so I’ll have to give this one a try.

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