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Sweet Potato and Black Bean Enchiladas

<p>Packed with not only sweet potatoes and black beans, but corn, cheese, and salsa verde, these enchiladas are a perfect meal when you are craving Mexican food.</p>
4 Servings Recipe By

Ingredients

  • 1 tablespoon Olive Oil
  • 1 1/4 cups dice Onion
  • 2 teaspoons mince Garlic, Cloves
  • 1 1/3 cups peel and chunk Sweet Potato
  • 1/2 tablespoons Cumin
  • 1 tablespoon Chili Powder
  • 1/2 teaspoons Salt
  • 15 ounces Black Beans, Canned
  • 1 cup Corn, Frozen
  • 8 individual Flour Tortillas (10-inch/Large)
  • 2 cups Salsa Verde
  • 1 cup Colby Jack Cheese, Shredded

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 2 enchiladas
  • 752 Calories
  • 24g Total Fat
  • 11g Sat Fat
  • 0g Trans Fat
  • 25mg Cholesterol
  • 2742mg Sodium
  • 108g Total Carb
  • 9g Fiber
  • 11g Total Sugars (Includes 0g Added Sugars)
  • 26g Protein
  • 19 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. Pour oil in skillet and heat over medium high heat.
  2. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes.
  3. Add sweet potato cubes, cover skillet, and allow to cook for 3-4 more minutes.
  4. Add cumin, chili powder, and salt, re-cover, and allow to cook for 3-4 more minutes.
  5. Add black beans and corn.
  6. Cover again and cook until potatoes are soft, about 10 more minutes.
  7. Remove from heat and allow to cool.
  8. Warm tortillas in microwave, so that they won’t crack when you fill them.
  9. Grease baking pans and add 1 cup of salsa verde sauce on the bottom.
  10. Fill each tortilla with about 0.5 cups of filling and a handful of cheese. Roll the tortilla up and place it seam down in the pan.
  11. Pour the remaining salsa verde on top of the enchiladas and top with remaining cheese.
  12. Bake at 350 degrees for 20 minutes or until cheese has melted.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Pour oil in skillet and heat over medium high heat.
  2. Add onions and garlic, cooking until onions are translucent and garlic begins to brown, about 3-4 minutes.
  3. Add sweet potato cubes, cover skillet, and allow to cook for 3-4 more minutes.
  4. Add cumin, chili powder, and salt, re-cover, and allow to cook for 3-4 more minutes.
  5. Add black beans and corn.
  6. Cover again and cook until potatoes are soft, about 10 more minutes.
  7. Remove from heat and allow to cool.
  8. Warm tortillas in microwave, so that they won’t crack when you fill them.
  9. Grease baking pans and add 1 cup of salsa verde sauce on the bottom.
  10. Fill each tortilla with about 0.5 cups of filling and a handful of cheese. Roll the tortilla up and place it seam down in the pan.
  11. Pour the remaining salsa verde on top of the enchiladas and top with remaining cheese.
  12. Cover with foil, label & freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Bake at 350 degrees for 20 minutes or until cheese has melted.

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