Chelsea's Messy Apron · by Chelsea Lords★ 5.0 (12)
Flavorful Sweet Potato And Black Bean Enchiladas
NUTRITION · PER SERVING40M COOK
CAL 19%·PRO 25%
CARBS 52G54% OF CAL
7G FIBER41G OTHER5G TOTAL SUGAR
FAT 15G34% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Baked enchiladas filled with brown rice, sweet potato, black beans, and vegetables, topped with cheddar and red sauce. Hearty, family-friendly vegetarian dinner.
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View the full recipe on Chelsea's Messy Apron →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 cups cooked brown rice (made from 1 cup uncooked rice)
- 3 tablespoons olive oil (divided)
- 2 cups diced sweet potatoes (in 1/2-inch cubes)
- 1 cup bell peppers (very thinly sliced)
- 1 packet taco seasoning (see note 1 for homemade)
- 1/2 teaspoon minced garlic
- 1 (15.25-ounce) can black beans (drained and rinsed)
- 1-3/4 cup salsa (divided; I used mild)
- 1 lime
- 1/4 cup chopped cilantro
- Cooking spray
- 2 cups freshly shredded Cheddar cheese (divided)
- 1 cup red enchilada sauce
- 12 tortillas (white or whole-wheat)
- Toppings as desired (see note 2)
At a glance
PER SERVING · TIME 40M
CAL 19%·PRO 25%
CARBS 52G54% OF CAL
7G FIBER41G OTHER5G TOTAL SUGAR
FAT 15G34% OF CAL
5G SAT9G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 987mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 240mg
- Calcium
- 228mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 987MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.