Sweet Potato & Bean Enchiladas
Nut, soy, gluten, and meat-free, this recipe can be adapted for every diet
TIME: 25 min | SERVINGS: 4
Ingredients
1 medium sweet potato, peeled and cut into 1/2-inch cubes
1 tablespoon water
1 tablespoon neutral oil, such as canola or avocado
1 cup thinly sliced yellow onion
1 teaspoon ground cumin
½ teaspoon chili powder
¾ cup rinsed no-salt-added pinto beans
¾ cup mild green enchilada sauce, divided
12 (6-inch) egg wraps with cauliflower
3 tablespoons crumbled queso fresco
2 tablespoons roasted unsalted pepitas
2 tablespoons chopped fresh cilantro
Directions
Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.
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.
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