Low Sodium Enchiladas with Black Beans & Sweet Potatoes

Black bean sweet potato enchiladas with cilantro lime sauce are seriously delicious, easy, and healthy! What more could we ask for?!

Course Main Course

Cuisine Mexican

Diet Low Fat, Low Lactose, Low Salt, Vegan, Vegetarian

Prep Time 15

Cook Time 45

Total Time 1

Servings

Calories 418kcal

Author Laura Yautz

8 Corn or Whole Grain Tortillas, without added salt if possible (6-8 inches in diameter)
3 cups cubed Sweet Potatoes
½ Red Onion, minced
1 tablespoon Olive Oil
1 teaspoon Salt Free Taco Seasoning
1 can No Added Salt Black Beans, drained and rinsed (1 ½ cups)
1 recipe Healthy Enchilada Sauce

Preheat oven to 400° F.
Toss sweet potato cubes with the minced red onion, taco seasoning, and oil, until well combined.
Roast for 20-25 minutes, until the onions are caramelizing and sweet potatoes are starting to brown.
Scoop the sweet potato mixture into a bowl, and combine with black beans and about ¼ cup enchilada sauce. Set aside for a moment.
Reduce oven heat to 350° F.
In the bottom of a 9x13 (or similarly sized) casserole dish, pour about ⅓ of the remaining enchilada sauce.
Arrange the 8 tortillas on a flat surface, and divide the filling evenly among them.
Carefully roll each enchilada, and place in the casserole dish, seam side down.
Pour the remaining enchilada sauce over all the enchiladas.
Bake for 20 minutes, until the edges of the tortillas are starting to brown.
Remove from the oven, drizzle with desired amount of Cilantro Lime Sauce, and any other toppings as you like.
Serve immediately.