Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 375. | 2. In skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. Add a bit of salt if you want. | 3. Grease a 9x13 baking dish. Place about a 1/2 cup of filling in each tortilla, and fold (or roll, depending on softness of shells.) Mix salsa and sour cream, then pour over enchiladas and sprinkle on remaining cheese. | 4. Bake for 25 minutes, covered, then remove cover for 5 minutes to let cheese melt. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn tortilla	12	inch		-	-	-	-
black bean	3	cups	drained rinsed	1984.62	362.9352	125.712	8.2644
potato	2	cups	shredded sweet	231.0	52.47	6.15	0.27
olive oil	1/2	teaspoon		19.89	0.0	0.0	2.25
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic clove	3		chopped	-	-	-	-
spinach	4	cups		132.0	23.4	13.2	1.8
cumin	1	tablespoon		22.5	2.6544	1.0686	1.3362
chili powder	1	tablespoon		22.56	3.9760000000000004	1.0768	1.1424
paprika	1	tablespoon		19.176	3.6713	0.9615	0.8765
salsa	1	cup		75.4	17.264	3.952	0.442
cream	1/2	cup	sour low fat	396.0	7.98	4.356	41.61600000000001
cheddar cheese	1	cup	shredded divided	-	-	-	-
salt pepper				-	-	-	-

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