Black bean & sweet potato enchiladas
A dinner for one: 600 kcal with 19 g of protein, 99 g of carbs and 16 g of fat, ready in 50 min.
- 50 min
- Dinner · 1 serving
- Mexican
- 600 kcal
Nutrition per serving
600 kcalEnergy: 12% protein, 65% carbs, 23% fat
- 19 gProtein
- 99 gCarbs
- 16 gFat
Fiber 24 gSugar 16 gSodium 690 mg
Added up from each ingredient's nutrition per 100 g, with cooked weights for meat. In Bites, change the servings or swap an ingredient and the numbers follow.
None of the nine allergens Bites tracks are listed for this recipe.
Ingredients
For one serving.
- Corn tortillas3 (75 g)
- Black beans, cooked100 g
- Sweet potato1 (150 g)
- Red onion40 g
- Tomato passata150 g
- Chili powder½ tsp
- Cumin½ tsp
- Smoked paprika½ tsp
- Olive oil2 tsp
- Avocado¼ (30 g)
- Cilantro5 g
- Lime juice2 tsp
Method
- Heat the oven to 200°C. Roast the diced sweet potato with the oil and cumin for 20 minutes.
- Mash half the beans, then mix in the rest, the sweet potato and the chopped onion.
- Stir the chili powder and smoked paprika into the passata and spread a little in a baking dish.
- Warm the tortillas for 20 seconds each in a dry pan, fill and roll them, lay them seam-down, pour the rest of the sauce over and bake for 15 minutes.
- Top with avocado, cilantro and lime juice.
Make ahead
Assemble a day ahead and bake when you need it; add the avocado fresh.
Keeps well, so it works as tomorrow's lunch.
Cook it with Bites
- Plan it for today or tomorrow, or any day of the week with Bites Pro, at the right size for you
- Change the servings and every amount and number follows
- Cook mode turns the times in the steps into timers
- Make it mine to change the ingredients and keep your own version
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