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Sweet Potato and Cannellini Bean Enchiladas

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.


Ingredients

  • 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


Instructions

  1. Preheat oven to 350F and prepare a 9 x 13" baking dish with spray olive oil.

  2. 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.

  3. Place sweet potatoes, cannellini beans, chili powder, garlic, oregano, and salt in a food processor. Blend until smooth.

  4. 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.

  5. Mix spaghetti sauce and salsa together and drizzle on top of enchiladas, the sprinkle evenly with cheese.

  6. Bake for 25 minutes.



Enjoy!

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