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.

Julia Levy
EatingWell.com, June 2021

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Credit: Antonis Achilleos

Recipe Summary

active:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.

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  • 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.

Nutrition Facts

193 calories; fat 8g; cholesterol 34mg; sodium 370mg; carbohydrates 20g; dietary fiber 4g; protein 8g; sugars 5g; niacin equivalents 1mg; saturated fat 1g; vitamin a iu 5653IU; potassium 400mg.
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