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Recipes » Main Dish » Sweet Potato Enchiladas
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Reprinted from The China Study Cookbook (BenBellaBooks, 2018)

1 cup diced onions

4 garlic cloves, minced

2 tsp ground cumin

1 tsp ground coriander

2 tsp low-sodium vegetable broth

2 tsp low-sodium soy sauce

2 cups chopped spinach

2 cups diced cooked sweet potatoes

2 cups cooked or canned black beans

1 tsp salt

10 large tortillas

1 serving of Roasted Tomato Salsa or 1 (16-ounce) jar of your favorite salsa

1 Preheat oven to 350 degrees F.

2 In a large skillet, sauté onions, garlic, cumin, and coriander in vegetable broth over medium-high heat until onions brown.

3 Add soy sauce and spinach. Cover and cook for 2–3 minutes, until spinach wilts. Remove from heat.

4 Fold in sweet potatoes, black beans, and salt.

5 Place ½ cup of mixture in the center of each tortilla. Fold in the bottom and sides of each tortilla to form burritos. Place burritos, seam-side down, in a nonstick baking dish.

6 Pour salsa on top and cover with aluminum foil.

7 Bake for 25 minutes.

I generally use Roasted Tomato Salsa with these enchiladas, but you can also use Tomatillo Sauce.

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