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Pinto Bean and Sweet Potato Enchiladas

Baked enchiladas. Makes 4 servings.

From The How Not to Age Cookbook

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

Instructions

  1. In a saucepan over medium heat, combine the water, red onion, and bell pepper, then cook, stirring, for 5 minutes, or until the vegetables are tender.
  2. Add the tomato sauce, chili powder, black cumin, oregano, garlic powder, onion powder, pippali, and sodium-free salt substitute (if using), and stir to blend.
  3. Cook for 10 minutes, stirring occasionally.
  4. Remove from the heat, stir in the miso paste, and set aside to cool slightly.
  5. Transfer the sauce mixture to a blender or food processor and process until smooth.
  6. Set aside.
  7. Preheat the oven to 350°F (175°C).
  8. In a bowl, combine the pinto beans, sweet potato, and chili powder.
  9. Coarsely mash together, then stir in the corn, scallions, and cilantro.
  10. Set aside.
  11. To assemble, spread about ½ cup (120ml) of the sauce on the bottom of a 9 x 13-inch (23 x 33-cm) baking dish.
  12. Place one tortilla on a flat work surface and spoon about ⅓ cup (5 tablespoons) of the filling about two-thirds down the tortilla.
  13. Roll the tortilla closed and place it, seam side down, in the prepared baking dish.
  14. Repeat with the remaining tortillas, fitting the enchiladas snugly against each other.
  15. Pour the remaining sauce over enchiladas.
  16. Cover and bake until heated through, about 30 minutes.
  17. Before serving, spoon Cheesy Sauce (if using) over the enchiladas.

Active Compounds

Nutrients and bioactive compounds delivered by this recipe's ingredients.

  • Beta-carotene
    From: Sweet Potatoes

May Support

Health conditions and aging processes this recipe's compounds may influence, based on the source research.

  • Aging
    Reduces risk of · via Pinto Beans
  • Heart disease
    Reduces risk of · via Sweet Potatoes
  • Chronic inflammation (inflammaging)
    Reduces risk of · via Sweet Potatoes
  • Constipation
    Protects against · via Sweet Potatoes
  • Cancer
    Protects against · via Beta-carotene
  • Cardiovascular Disease
    Protects against · via Beta-carotene

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