Sweet Potato Black Bean & Spinach Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Rolled tortillas filled with roasted sweet potato, black beans, spinach, and spices, baked in salsa and cheese. Hearty, flavorful, and packed with vegetables and fiber. A vegetarian main that satisfies.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 10- 1 large sweet potato (peeled and diced (approx. 2 cups))
- 1 tablespoon extra virgin olive oil
- 1 15 ounce can black beans (drained and rinsed)
- 5 ounces fresh spinach (chopped)
- 1/2 cup corn kernels (fresh or frozen and defrosted)
- 1 red bell pepper (cored and finely chopped)
- 1 jalapeno (cored and finely chopped)
- 6 green onions (thinly sliced)
- 1/2 cup cilantro leaves (chopped)
- 2 teaspoons ground cumin
- 1 teaspoon chili powder
- juice of 2 limes
- 10 tortillas (corn (for GF option) or whole wheat)
- 24 ounces salsa or enchilada sauce
- 1 cup shredded cheddar/monterey jack cheese (or vegan cheese)
- avocado and/or cilantro for topping (optional)
At a glance
PER SERVING · TIME 60M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 35m
- Sodium
- 640mg
- 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
- 572mg
- Calcium
- 161mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 640MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.