Name: Sweet potato and black bean enchiladas
Total time: 1 h 10 min
Yield: 5 servings
Ingredients: 6 tbsp no-salt-added tomato paste; 1 tbsp chili powder; 1 tsp ground cumin, for the sauce; 1 tsp onion powder; 1 tsp dried oregano; 1 tsp apple cider vinegar; 2 cups water, for the sauce; ½ tsp salt, for the sauce; 1 tbsp olive oil; 1 small onion, diced; 1 tsp garlic powder; 3 cups peeled sweet potato, cut in ½-inch cubes; 1 tsp ground cumin, for the filling; 1 tsp smoked paprika; 3 cups chopped kale, stems removed; ¼ cup water, for the onion and kale; 2 cans (15 oz each) no-salt-added black beans, drained and rinsed; 2 tbsp lime juice; ¼ tsp salt, for the filling; 10 corn tortillas (6-inch); 3 slices reduced-fat cheddar (63 g), shredded; 1 cup sliced avocado, for serving

Ingredients

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6 tbsp no-salt-added tomato paste
1 tbsp chili powder
1 tsp ground cumin, for the sauce
1 tsp onion powder
1 tsp dried oregano
1 tsp apple cider vinegar
2 cups water, for the sauce
½ tsp salt, for the sauce
1 tbsp olive oil
1 small onion, diced
1 tsp garlic powder
3 cups peeled sweet potato, cut in ½-inch cubes
1 tsp ground cumin, for the filling
1 tsp smoked paprika
3 cups chopped kale, stems removed
¼ cup water, for the onion and kale
2 cans (15 oz each) no-salt-added black beans, drained and rinsed
2 tbsp lime juice
¼ tsp salt, for the filling
10 corn tortillas (6-inch)
3 slices reduced-fat cheddar, shredded
1 cup sliced avocado, for serving

Method

Nutrition

Estimated

Per 2 enchiladas with about ⅕ cup sliced avocado · serving size 1 of 5

Calories451

Total fat	12.3 g
Saturated fat	3.1 g
Sodium	564 mg
Total carbohydrate	71.4 g
Dietary fiber	18.3 g
Total sugars	7.7 g
Protein	18.5 g

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