Sweet Potato Enchiladas with Spiced Pinto Beans

 
yield4 portionstotal time65m

Filling vegetarian sweet potato enchiladas filled with sweet potato puree and pinto beans then topped with a quick, homemade enchilada sauce.

What you will need

1 large sweet potato  (1 to 1 ½ pounds)

4 ounces shredded sharp cheddar cheese

8, 6 to 8” corn/flour tortillas

1, 28 ounce can of whole tomatoes

2 teaspoons garlic powder

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon dried oregano

1/2 teaspoon smoked paprika

1/2 teaspoon sea salt

1/4 cup fresh cilantro, minced

2 tablespoons apple cider vinegar

1 ½  cups pinto beans with liquid (or 1 can of beans, with liquid)

1 teaspoon garlic powder

1/2 teaspoon chili powder

½ teaspoon smoked paprika

¼ teaspoon sea salt

(Nutritional facts 250 calories, 3.59 g fat, 52.36 g carbohydrates, 11.32 g protein, 9 mg cholesterol, 160 mg sodium)

Comments

Avatar placeholder