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I made these for meatless Monday, and no one missed the meat—sweet potatoes, black beans, and a creamy cottage topping make them hearty and satisfying.
Ingredients:
6 tortillas
2 cups sweet potato cubes roasted
1 can black beans rinsed
1 cup enchilada sauce
3/4 cup cottage cheese blended
1/2 cup shredded cheddar
1 tsp cumin
1/2 tsp chili powder
Methods:
Heat oven to 375 F, grease a baking dish.
Mash roasted sweet potatoes slightly, mix with beans, cumin, and chili.
Fill tortillas, roll up, and place seam down in dish.
Pour enchilada sauce over, sprinkle cheddar.
Bake 20 minutes until bubbling.
Top with cottage cheese cream before serving.
Nutrition per 2 enchiladas: 24 g protein | 10 g fat | 43 g carbs
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