In a large non-stick skillet, saute cubed sweet potato in vegetable broth for 15 minutes over medium heat, until tender.
While potatoes are sautéing, make sauce by blending tomatoes, chipotle peppers, garlic, jalapeno, cilantro, oregano, and cumin in a blender with 1/4 cup water. (Reserve some cilantro for garnish.) Blend until smooth. Spread 1/2 cup sauce in bottom of 9x9 casserole dish.
To make filling, add beans, onion, and 1/2 cup sauce to potatoes in skillet and cook another 15 minutes. Heat a small non-stick skillet on medium high and lightly toast a tortilla on each side. Transfer to a plate, place 1/2 cup filling down center, roll, and place in casserole dish. Repeat until all tortillas are filled with all of the filling.
Bake at 350° for 30 minutes. Serve with sliced avocado and chopped cilantro.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (802g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 333 (32%)|
|Amt Per Serving||% DV|
|Total Fat 37g||49 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 21.5g|
|Polyunsanturated Fat 7.3g|
|Cholesterol 0mg||0 %|
|Sodium 1098mg||38 %|
|Potassium 2350mg||62 %|
|Total Carbohydrate 166g||49 %|
|Dietary Fiber 36.6g||146 %|
|Sugars, other 129.4g|
|Protein 22.1g||32 %|
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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: 1026
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