Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas 


2 large Louisiana yams, (sweet potatoes), peeled and cut into small pieces (4 cups)

1 green bell pepper, chopped

1 red onion, chopped

1 teaspoon ground cumin

1 teaspoon chili powder

Salt and pepper to taste

1 (15-ounce) can black beans, rinsed and drained

2 teaspoons lime juice

1 1/2 cups green enchilada sauce, divided

1 1/2 cups reduced-fat shredded sharp Cheddar cheese

12 flour tortillas 


1.  Preheat oven 425°F.  Line baking sheet with foil.  

2.  Combine sweet potatoes, green pepper, onion, cumin, chili powder and season to taste on foil lined pan.  Roast 20-25 minutes or until fork tender.  Add black beans and lime juice, mixing well.  

3.  Reduce oven 350°F.  Coat 2-quart baking dish with nonstick cooking spray.  Spread about 1/2 cup green enchilada sauce on bottom of dish.  To fill each tortilla, place heaping 1/3 cup sweet potato filling, and 1 tablespoon cheese.  Roll up and place in baking dish, seam side down.  Repeat with remaining tortillas.  

4.  Cover with remaining green enchilada sauce and sprinkle with remaining cheese.  Bake about 15 minutes or until well heated and cheese melted.

Nutritional Information: Calories 255 Calories from fat 19% Fat 5g Saturated Fat 2g Cholesterol 8mg Sodium 742mg Carbohydrate 42g Dietary Fiber 7g Total Sugars 6g Protein 11g Dietary Exchanges: 3 starch, ½ lean meat

Recipes from:  Holly Clegg
The Healthy Cooking Blog


Serving Size:  Makes 12 tortillas with ½ cup filling