Pinto Bean and Sweet Potato Enchiladas

Name: Pinto Bean and Sweet Potato Enchiladas
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: Vegetable Broth 2.0; red onion; red bell pepper; tomato sauce; chili powder; black cumin; oregano; garlic powder; onion powder; pippali; white miso paste; pinto beans; sweet potato; corn; scallions; cilantro; whole-grain tortillas; Cheesy Sauce

Rolled whole-grain tortillas stuffed with mashed pinto beans, cooked sweet potato, corn, scallions, and cilantro, nestled in a smooth pureed chile-tomato sauce and baked. An oil-free plant-based take on Tex-Mex enchiladas.

From The How Not to Age Cookbook

Prep: 25 min
Cook: 50 min
Total: 1 h 15 min
Yield: 4 servings
Category: Main Course
Cuisine: Mexican

Nutrition (estimated)

per 2 enchiladas with sauce

Calories: 500 kcal
Protein: 17 g
Fat: 5 g
Carbs: 97 g
Fiber: 16 g
Sugar: 14 g
Sodium: 480 mg

Ingredients

Vegetable Broth 2.0
red onion
red bell pepper
tomato sauce
chili powder
black cumin
oregano
garlic powder
onion powder
pippali
white miso paste
pinto beans
sweet potato
corn
scallions
cilantro
whole-grain tortillas
Cheesy Sauce

Pinto Beans Sweet Potatoes

Instructions

Cook red onion and bell pepper in water 5 min. Add tomato sauce, chili powder, black cumin, oregano, garlic powder, onion powder, pippali; cook 10 min. Off heat, stir in miso; cool slightly and blend smooth.
Mash pinto beans and sweet potato with chili powder; fold in corn, scallions, and cilantro.
Spread ½ cup sauce in a 9×13 dish. Fill tortillas with ⅓ cup filling each, roll seam-down in dish. Top with remaining sauce.
Cover and bake at 350°F 30 min. Finish with Cheesy Sauce if desired.