by ADMIN on JULY 12, 2011
The pictures for this simply don’t do it justice. With a warm, doughy sweet potato and cannellini bean center and the crisp, savory tortilla and salsa outside – you definitely won’t be able to stop at one! And of course it’s packed with nutrition!
Sweet Potato and Cannellini Bean Enchiladas
Author: Adapted from Healthy Tipping Point Prep time: 20 mins Cook time: 20 mins Total time: 40 mins Serves: 3
A great meal for all ages, this recipe combines the sweet tenderness of sweet potatoes with a savory crunchiness from the tortilla and salsa.
2 sweet potatoes, washed and peeled
1 (16oz) can cannellini beans, rinsed and drained
½ cup spaghetti sauce
⅓ cup salsa
⅓ cup shredded cheese (Cheddar works well)
1 tsp chili powder
1 tsp dried oregano
1 tsp garlic powder
½ tsp salt
8 small corn tortillas
Preheat oven to 350F and prepare a 9 x 13" baking dish with spray olive oil.
Place sweet potatoes in a covered dish and microwave for 12 minutes - or bake them at 350F for 15 to 20 minutes - until very tender.
Place sweet potatoes, cannellini beans, chili powder, garlic, oregano, and salt in a food processor. Blend until smooth.
Divide sweet potato mixture between the 8 corn tortillas. Fold each tortilla and place them, fold-side down, in the baking sheet; snug and over lapping slightly to fit.
Mix spaghetti sauce and salsa together and drizzle on top of enchiladas, the sprinkle evenly with cheese.
Bake for 25 minutes.