4 Tb fresh cilantro, chopped and divided
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/2 cup water
2 Tb chili powder
2 tsp ground cumin
2 T. reduced-sodium soy sauce
7 or 8 whole wheat tortillas or 12-14 corn tortillas
baby spinach leaves, torn
1 can green chili enchilada sauce (I used the small can)
1/2 C. reduced-fat cheddar cheese, optional
1. Peel, cook, and mash sweet potatoes (I steam mine in the microwave until tender).
2. Mix sweet potatoes and 2 T of cilantro (or more) in a bowl.
3. Spray a medium-sized pan with non-stick cooking spray. Saute onions on medium high heat until they are translucent. Add garlic and stir for 1 minute. Add beans, water, chili powder, cumin, and soy sauce. Cook and stir until most of the water has been evaporated. Mix in the remainder of the cilantro and remove from heat.
4. Lightly spray a baking dish and spread about 1/2 C. of salsa on the bottom. This helps keep the enchiladas from getting too hard and crispy on the bottoms.
5. Warm tortillas. Put 2 T. or so of sweet potato mixture in each flour tortilla (use less for the corn ones), then 2 spoonfuls of bean mixture and top with some torn spinach. Roll up and place in prepared dish. Repeat for the rest of the enchiladas.
Top with enchilada sauce and cheese.
Bake at 350 for 20-25 minutes until cheese is golden brown.
Makes 7 servings. 215 calories per serving.
*I used corn tortillas because that's what I had, and they were still delicious. Also, I didn't have any spinach so I left it out and didn't miss it. On a repeat time, I made it with frozen spinach mixed in with the bean mixture, and that worked well.
1. Peel, cook, and mash sweet potatoes (I steam mine in the microwave until tender).
2. Mix sweet potatoes and 2 T of cilantro (or more) in a bowl.
3. Spray a medium-sized pan with non-stick cooking spray. Saute onions on medium high heat until they are translucent. Add garlic and stir for 1 minute. Add beans, water, chili powder, cumin, and soy sauce. Cook and stir until most of the water has been evaporated. Mix in the remainder of the cilantro and remove from heat.
4. Lightly spray a baking dish and spread about 1/2 C. of salsa on the bottom. This helps keep the enchiladas from getting too hard and crispy on the bottoms.
5. Warm tortillas. Put 2 T. or so of sweet potato mixture in each flour tortilla (use less for the corn ones), then 2 spoonfuls of bean mixture and top with some torn spinach. Roll up and place in prepared dish. Repeat for the rest of the enchiladas.
Top with enchilada sauce and cheese.
Bake at 350 for 20-25 minutes until cheese is golden brown.
Makes 7 servings. 215 calories per serving.
*I used corn tortillas because that's what I had, and they were still delicious. Also, I didn't have any spinach so I left it out and didn't miss it. On a repeat time, I made it with frozen spinach mixed in with the bean mixture, and that worked well.
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