Sweet Potato and Black Bean Enchiladas

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Kcal: 450

P: 20

F: 14

C: 65

Fiber: 16

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Sweet potato: 200g (1 large, peeled and cubed), Black beans (cooked): 150g (3/4 cup), Corn kernels: 75g (1/3 cup), Red bell pepper: 75g (3/4 cup, diced), Onion: 75g (3/4 cup, diced), Garlic: 6g (2 cloves, minced), Whole wheat tortillas: 120g (2 medium), Enchilada sauce: 125ml (1/2 cup), Cheese (reduced-fat, shredded): 50g (1/4 cup), Cumin: 3g (1.5 tsp), Chili powder: 3g (1.5 tsp), Olive oil: 10ml (2 tsp), Cilantro: 5g (1 tbsp, chopped), Greek yogurt: 30g (2 tbsp, for serving), Lime wedges: for serving

Nutritional info:

Meal Type: lunch

Dietary Suitable for: Vegetarian (excludes meat, may include dairy and eggs)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Preheat oven to 180Â°C (350Â°F). 2. Cook sweet potato: In a pan, heat 10ml olive oil and cook 200g cubed sweet potato for 10 minutes until tender. 3. Add vegetables: Add 75g diced onion, 75g diced bell pepper, and 6g minced garlic. Cook for 3 minutes. 4. Season: Stir in 3g cumin, 3g chili powder, 150g black beans, and 75g corn. Cook for 2 minutes. 5. Assemble enchiladas: Divide filling between 2 whole wheat tortillas. Roll up and place seam-side down in a baking dish. 6. Bake: Pour 125ml enchilada sauce over tortillas and sprinkle with 50g shredded cheese. Bake for 20 minutes until cheese is melted and sauce is bubbling. 7. Serve: Garnish with 5g chopped cilantro and serve with 30g Greek yogurt and lime wedges.

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