Active Time:25 minsTotal Time:25 minsServings:4Jump to Nutrition Facts
Active Time:25 minsTotal Time:25 minsServings:4
Active Time:25 mins
Active Time:
25 mins
Total Time:25 mins
Total Time:
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients1mediumsweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)1tablespoonwater1tablespooncanola oil1cupthinly sliced yellow onion1teaspoonground cumin½teaspoonchili powder¾cuprinsed no-salt-added pinto beans¾cupmild green enchilada sauce (such as Hatch), divided12(6-inch) egg wraps with cauliflower (such as Crepini)3tablespoonscrumbled queso fresco2tablespoonsroasted unsalted pepitas2tablespoonschopped fresh cilantro
Cook Mode(Keep screen awake)
Ingredients
1mediumsweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)
1tablespoonwater
1tablespooncanola oil
1cupthinly sliced yellow onion
1teaspoonground cumin
½teaspoonchili powder
¾cuprinsed no-salt-added pinto beans
¾cupmild green enchilada sauce (such as Hatch), divided
12(6-inch) egg wraps with cauliflower (such as Crepini)
3tablespoonscrumbled queso fresco
2tablespoonsroasted unsalted pepitas
2tablespoonschopped fresh cilantro
Directions
Antonis Achilleos
Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High until tender when pierced with a fork, about 5 minutes. Drain.
Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans and the drained sweet potato; cook, stirring constantly, until coated with spices and lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce.
Place 2 heaping tablespoons of the sweet potato mixture in the center of each egg wrap; fold the wrap around the filling and place, seam-side down, in the prepared baking dish. Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas. Broil until hot and bubbly, 2 to 3 minutes.
Combine queso fresco, pepitas and cilantro in a small bowl. Sprinkle over the hot enchiladas. Serve immediately.
Originally appeared: EatingWell.com, June 2021
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Nutrition Facts(per serving)193Calories8gFat20gCarbs8gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
