Black bean and sweet potato enchiladas
70 min · 34 g protein · 627 cals / serving
Corn tortillas rolled around a spiced filling of roasted sweet potato, black beans, spinach and creamy cottage cheese, baked under a red enchilada sauce and melted cheddar. Served with a lime yogurt crema, red onion and cilantro.
Ingredients
Filling
- 2 medium sweet potatoes, peeled, 1 cm (1/2-inch) cubes
- 2 tsp olive oil
- 1 large onion, chopped
- 1 medium red bell pepper, diced
- 3 cloves garlic, minced
- 2 tsp ground cumin
- 2 tsp chili powder
- 1/2 tsp dried oregano
- 3/4 tsp salt
- 2 cans (15 oz each) black beans, drained and rinsed
- 3 handfuls baby spinach
- 1 cup cottage cheese (1%)
- 12 tortillas (6-inch) corn tortilla
- 2 cups enchilada sauce
- 3/4 cup reduced fat cheddar cheese, shredded
Lime crema
- 2/3 cup nonfat Greek yogurt
- 1 lime, zest and juice
To serve
- 1/4 red onion, finely chopped
- a handful fresh cilantro, chopped
Steps
- Heat the oven to 425°F. Toss the sweet potato with the oil and a pinch of the salt on a baking sheet and roast 20 minutes, turning once, until tender and browned at the edges. Lower the oven to 400°F.
- Meanwhile, cook the onion and pepper in a large nonstick pan over medium heat for 6 minutes until soft, then add the garlic, cumin, chili powder, oregano and the rest of the salt for a minute.
- Add the black beans and spinach and stir until the spinach wilts. Take the pan off the heat, lightly crush a few of the beans, then fold in the sweet potato and cottage cheese.
- Warm the tortillas (wrapped in a damp towel in the microwave for 40 seconds) so they bend without cracking. Spread a third of the enchilada sauce in a 23×33 cm (9×13-inch) dish. Fill each tortilla with a twelfth of the filling, roll it up and lay it seam-side down. Pour over the rest of the sauce, scatter the cheese and bake for 20 minutes until bubbling.
- Stir the yogurt with the lime zest and juice and a pinch of salt. Serve the enchiladas topped with the crema, red onion and cilantro.
Good to know
My corn tortillas crack when I roll them.
They must be warm and soft. Heat them right before rolling, a few at a time, and keep the rest wrapped. Two thin tortillas stacked also work, and flour tortillas roll without any trouble, at about 50 instead of 57.
Can I make them ahead?
Assemble, cover and chill up to a day ahead; pour over the sauce just before baking and add 10 minutes. The filling also freezes well on its own.
Store-bought or homemade sauce?
Either. A good jarred red enchilada sauce is quick; for homemade, simmer crushed tomatoes with chili powder, cumin, garlic and a little vegetable stock for 15 minutes and blend.
Alternative
Per
- Calories
- 105
- Protein
- (23%)
- 6 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (57%)
- 16 g
- of which sugar
- 3 g
- Fiber
- 3 g
- Sodium
- 308 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 2508 kcal goes into the pot and 2674 g of ingredients comes out as about 2380 g of food: 105 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.