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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Bring a pot of salted water to a boil. Add cubed sweet potatoes and cook until just fork tender. Drain and reserve. | 2. Drain beans if necessary. | 3. Saute onions in fat of your choice. When they are tender add the garlic and cook for a couple minutes. Combine onions, potatoes and beans. Season with salt if necessary. Moisten with a spoonful or so of enchilada sauce if desired. | 4. Heat tortillas in a griddle or oven until they are all soft. | 5. Moisten the bottom of the pan with sauce. Construct the enchiladas by sprinkling a little bit of cheese in each tortilla, spoon 2-4 tablespoons of filling and roll tortilla up and place in pan. Repeat until the pan is full. | 6. Spoon as much sauce as you want over the top. We used approximately 3/4 cup of sauce. Make sure that most of the tortilla is moistened with sauce. Sprinkle top as much cheese as you want. | 7. Bake at 350 until cheese is melted and everything is hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	1 1/2	cups	cubed sweet	173.25	39.3525	4.6125	0.2025
black bean	1	can		991.8141	181.3769	62.8246	4.1301
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		sliced	-	-	-	-
oil	1	tablespoon		112.12799999999999	0.0	0.0358	12.7334
corn tortilla	6 -8			-	-	-	-
cheddar cheese	1/2	cup	shredded	-	-	-	-
enchilada sauce	2	cups		134.4	21.8176	2.7776	4.0768

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.