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Greg Dupree

Recipe Summary

active:
20 mins
total:
25 mins
Yield:
Makes 4 servings (2 enchiladas each)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat broiler with oven rack 8 in. from heat source. Toss together sweet potato, poblano, canola oil, and cumin on a large rimmed baking sheet. Broil until tender and lightly browned, 10 to 12 minutes. Remove from oven and let cool slightly for about 5 minutes.

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  • Meanwhile, stir together salsa, broth, and cornstarch in a medium saucepan. Bring to a boil over medium-high. Reduce heat to medium to maintain a simmer. Cook, stirring often, until thickened, about 2 minutes. Spread 1/3 cup of the sauce in the bottom of an 11x7-in. baking dish coated with nonstick cooking spray. Set aside.

  • Coarsely mash white beans in a medium bowl. Stir in sweet potato mixture and 1/2 cup of cheese until combined. Spoon 1/4 cup of the filling along the center of each tortilla. Roll up into a cigar shape. Arrange, seam-side down, in a single layer over salsa mixture in baking dish. Top enchiladas with remaining sauce and sprinkle with remaining 1/2 cup cheese.

  • Broil until cheese is melted and bubbly, about 5 minutes. Sprinkle with cilantro. Serve enchiladas hot.

Nutrition Facts

389 calories; total fat 15g; saturated fat 6g; sodium 810mg; carbohydrates 50g; fiber 9g; sugar 5g; protein 16g; calcium 322mg; iron 4mg.

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