Healthy Regional Recipes Healthy Latin American Recipes Healthy Mexican Recipes Healthy Enchilada Recipes 25-Minute Sweet Potato & Bean Enchiladas 5.0 (3) 3 Reviews These quick sweet potato and bean enchiladas are diabetes-friendly thanks to egg wraps that are lower in carbs than traditional tortillas. The vegetarian filling is both sweet and savory, while the topping adds texture and freshness. By Julia Levy Julia Levy Julia Levy has been working in recipe publishing for almost a decade, but testing recipes for as long as she's been able to wield a spoon. EatingWell's Editorial Guidelines Published on June 4, 2021 Print Rate It Share Share Tweet Pin Email Photo: Antonis Achilleos Active Time: 25 mins Total Time: 25 mins Servings: 4 Nutrition Profile: Diabetes Appropriate Gluten-Free Nut-Free Soy-Free Vegetarian Jump to Nutrition Facts Ingredients 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups) 1 tablespoon water 1 tablespoon canola oil 1 cup thinly sliced yellow onion 1 teaspoon ground cumin ½ teaspoon chili powder ¾ cup rinsed no-salt-added pinto beans ¾ cup mild green enchilada sauce (such as Hatch), divided 12 (6-inch) egg wraps with cauliflower (such as Crepini) 3 tablespoons crumbled queso fresco 2 tablespoons roasted unsalted pepitas 2 tablespoons chopped fresh cilantro Directions Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray. Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High until tender when pierced with a fork, about 5 minutes. Drain. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans and the drained sweet potato; cook, stirring constantly, until coated with spices and lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce. Place 2 heaping tablespoons of the sweet potato mixture in the center of each egg wrap; fold the wrap around the filling and place, seam-side down, in the prepared baking dish. Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas. Broil until hot and bubbly, 2 to 3 minutes. Combine queso fresco, pepitas and cilantro in a small bowl. Sprinkle over the hot enchiladas. Serve immediately. Rate it Print Nutrition Facts (per serving) 193 Calories 8g Fat 20g Carbs 8g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Serving Size 3 enchiladas Calories 193 % Daily Value * Total Carbohydrate 20g 7% Dietary Fiber 4g 14% Total Sugars 5g Protein 8g 16% Total Fat 8g 10% Saturated Fat 1g 5% Cholesterol 34mg 11% Vitamin A 5653IU 113% Sodium 370mg 16% Potassium 400mg 9% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved