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Nutrition Facts
Serving Size 364 g
(Approx. 6 Servings)
Amount Per Serving
Calories 340 Calories From Fat 110
% Daily Value*
Total Fat 12 g 18%
Saturated Fat 3.5 g 18%
Trans Fat 0.0 g
Cholesterol 15 mg 5%
Sodium 740 mg 31%
Total Carbohydrate 49 g 16%
Dietary Fiber 11 g 44%
Sugars 8 g
Protein 13 g
Vitamin A 30% Iron 15%
Vitamin C 25% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Sweet Potato & Black Bean Enchiladas
Prep Time
45 minutes
Cook Time
30 minutes
Total Time
1 h 15 m
6  People


Recipe makes 6 Servings

1 medium sweet potato, peeled and diced
1 medium zucchini, diced
1/2 cup(s) super sweet corn, thawed
1 medium white onion, diced
2 Tsp olive oil
1 Tsp lower sodium soy sauce
1 Tsp chili powder
2 cup(s) low sodium vegetable broth
3 Tbsp tomato paste
1 1/2 Tsp ground cumin
1 Tsp Mexican oregano
2 garlic, minced
1/2 cup(s) tomato puree
1/2 Tsp salt
1 cup(s) reduced sodium refried black beans
12 corn tortillas
1/2 cup(s) queso fresco
1 avocado, diced
1/4 cup(s) cilantro, chopped
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Preheat oven to 400ºF.
Place sweet potatoes, zucchini, corn and onion on a foil-lined sheet pan. Drizzle with oil and soy sauce and roast until tender, about 20 minutes.
Meanwhile, combine chili powder, vegetable broth, tomato paste, ground cumin, Mexican oregano, garlic cloves, tomato puree and salt in a saucepan and simmer. Lightly whisk and cook sauce until thickened then remove from heat and set aside.
Place roasted veggies in a bowl and combine with black beans.
To make enchiladas, spread 1/2 cup sauce in the bottom of a 9 x 13-inch baking dish.
Gently warm tortillas in microwave, about 10 seconds.
Place a spoonful of filling in each tortilla and roll up.
Place rolled tortillas seam side down in prepared baking dish. Repeat until filling is gone.
Pour remaining sauce over enchiladas and bake 30 minutes.
Remove from oven and garnish with queso fresco, avocado and cilantro.



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