Home > Tasty Tuesday > Sweet Potato and Black Bean Enchiladas

Sweet Potato and Black Bean Enchiladas

Holy crap! I’ve made a meal twice in one week!

Last night I finally pulled myself off the couch to make enchiladas (inspired by Healthy-Delicious). Yum! I bought the ingredients for them earlier this week as well, and guess what? $11.34 for the whole dish! That’s right. Less than $2 per enchilada.

2 large yams (emphasis on large)
1 onion
3 cloves garlic
1 can black beans, drained
chili powder/red pepper to taste
2 Tbsp soy sauce
8 low carb tortillas
1 cup green enchilada sauce
1/3 c. reduced fat cheddar (or Mexican blend)

(The original recipe called for a minced chili pepper. I’m not a fan, so I leave that out)

Poke holes in the yams and microwave them for 4 to 7 minutes (depending on how large they are) until they’re soft.

Meanwhile, in a large skillet, sautee onion and garlic until the onion begins to caramelize. Add beans, spice and soy sauce. Heat until warm.

Skin and mash the yams. Mix into the bean mixture (this takes quite a bit of mushing and mixing).

Divide between the tortillas, wrap and place in a baking pan. Top with enchilada sauce and cheese. Bake at 350 until cheese melts – about 15 minutes.

Nutritional information is about 260 calories, 3 grams of fat and 9 grams of fiber. Depending on how much meat you get from your yams, a serving could be one or two enchiladas (I didn’t realize how small mine were, so I’ll probably eat two at a time.

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