Try this black bean and sweet potato enchiladas recipe, or contribute your own.
Suggest a better descriptionpreheat oven to 350 degrees F and spray a baking dish with nonstick spray.
water saute the onions, and after 3 minutes add garlic...after onions and garlic are softened, add everything else except tortillas...and cook down until the consistency is rather thick.
heat the tortillas on a dry griddle, or microwave for a minute to soften (keeps them from tearing when rolled).
spoon filling on tortilla in an off-center strip, and roll...smear a bit of filling on the inside edge to seal.
place on prepared baking dish, seam side down, and bake for about 30 minutes.
serve with salsa verde.
another variation - use enchilada sauce and layer the dish like lasagna: sauce, tortillas, bean mixture, shredded Follow Your Heart Vegan Gourmet cheese, and so on...then bake it, covered, in a 375-degree oven for 30 minutes...then broil it, uncovered, for 5 minutes to melt the cheese...serve it with spanish rice and top with vegan sour cream.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1314g) | ||
Recipe Makes: Servings | ||
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Calories: 2868 | ||
Calories from Fat: 341 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 37.9g | 50 % | |
Saturated Fat 6g | 30 % | |
Monounsaturated Fat 9.4g | ||
Polyunsanturated Fat 18.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 593.8mg | 20 % | |
Potassium 2477.4mg | 65 % | |
Total Carbohydrate 586.5g | 172 % | |
Dietary Fiber 82.9g | 331 % | |
Sugars, other 503.6g | ||
Protein 75.1g | 107 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2868
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