Sweet Potato Wrapped Black Bean Enchiladas
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Black beans and corn are rolled in thin sweet potato sheets and simmered in enchilada sauce with jalapeño jack cheese. This vegetarian dish is savory and slightly spicy, served as a satisfying dinner main.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 1 lb (475g) Sweet Potato (about one large, thick and as uniform/straight in size as you can find )
- 2 tsp Coconut Oil (unrefined, virgin)
- 3/4 C (100g) Purple Onion (diced, about one medium)
- 1/2 tsp Fine Sea Salt
- 1/2 tsp Cumin (ground)
- 1/4 tsp Smoked Paprika
- 1 C (140g) Sweet Corn (fresh off the cob, otherwise frozen)
- 2 C (425g) Cooked Black Beans (rinsed and drained)
- 2 C (470g) Red Enchilada Sauce
- 1/2 Lime (juiced)
- 2 C (160g) Monterey Jack Cheese (I like pepper jack (leave off for vegan option))
- Chili-Lime Pepita Crema
- Lime Wedges
- Avocado or Roasted Jalapeno Guacamole
- Sour Cream
- Cilantro
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.
- Sodium
- 572mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 444mg
- Calcium
- 230mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 572MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.