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Black bean enchiladas

Original inspiration from: https://minimalistbaker.com/sweet-potato-black-bean-enchiladas/

But made as stacked NM style for ease. Also a good variation is sweet potatoes and spinach. Could prob do sweet potatoes, black beans and spinach tbh.

Peel sweet potatoes and cut into chunks. Oil and season w/cumin, oregano and paprika. Bake in oven @ 400F for 25 mins.

In frying pan heat oil, fry half a white onion, add potatoes and fry more, crush the potatoes a bit. Add black beans and/or pack of spinach. If using spinach then pour over some water and cover with lid, allow to steam until wilted. Stir all together.

Assemble enchiladas with tortilla, filling, asadero cheese and some red chile. Bake 20 minutes.

Nutrition

Estimated, per serving

  • Servings: 4
  • Serving size: 1 stacked enchilada (~1/4 of dish)
  • Calories: 474
  • Protein: 17 g
  • Carbs: 65 g
  • Fat: 17 g
  • Saturated fat: 6 g
  • Fiber: 12 g
  • Total sugar: 7 g
  • Sodium: 433 mg