Meatless Monday: Sweet Potato & Black Bean Enchiladas

Meatless Monday: Sweet Potato & Black Bean Enchiladas

Reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity with this week's meatless meal: sweet potato and black bean enchiladas.

Published March 5, 2012

Did you know that improving your health can be as easy as cutting out meat and processed cold cuts one day a week? Doing so can reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity.

 

Enter Meatless Monday. This week's recipe is sweet potato & black bean enchiladas.

 

Sauce
—1 15-oz. can tomato sauce
—1 3/4 cups low-sodium vegetable broth
—1 tsp. ancho chile powder
—1 tsp. chili powder
—1 tsp. garlic powder
—1 tsp. onion powder
—1 tsp. dried oregano
—1/2 tsp. chipotle chile powder

Filling
—1 Tbs. extra virgin olive oil
—1 small onion, diced (1 cup)
—1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
—1 15-oz. can diced tomatoes, drained
—1 16-oz. jar prepared medium salsa
—2 cloves garlic, minced (2 tsp.)
—1 chipotle chile in adobo sauce, drained and minced
—1 15-oz. can black beans, rinsed and drained
—1 12-oz. round queso fresco, divided

Enchiladas
—Extra virgin olive oil, for brushing baking dish
—16 6-inch corn tortillas, warmed
—2 limes, cut into wedges
—1 avocado, sliced
—1/2 cup sour cream, for garnish
—Cilantro sprigs, for garnish, optional

1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.

2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.

3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.

4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.


Nutrition info per 2 enchiladas: 218 calories, 7 g total fat, 2 g saturated fat, 0 grams trans fat, 10 mg cholesterol, 481 mg sodium, 33 g total carbs, 6 g dietary fiber, 6 g sugar and 7 g protein.

This recipe was provided by from Vegetarian Times.

 

 

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(Photo: http://foodconfidence.com/)

Written by Kellee Terrell

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