Sweet Potato Enchiladas
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
What You'll Need
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
How to Make It
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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