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Sweet Potato and Bean Enchiladas

sweet potato and bean enchiladas

Serves 4


These quick sweet potato and bean enchiladas are diabetes-friendly thanks to egg wraps that are lower in carbs than traditional tortillas. The vegetarian filling is both sweet and savory, while the topping adds texture and freshness.


  • 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups)

  • 1 tablespoon water

  • 1 tablespoon canola oil

  • 1 cup thinly sliced yellow onion

  • 1 teaspoon ground cumin

  • ½ teaspoon chili powder

  • ¾ cup rinsed no-salt-added pinto beans

  • ¾ cup mild green enchilada sauce (such as Hatch), divided

  • 12 (6-inch) egg wraps with cauliflower (such as Crepini)

  • 3 tablespoons crumbled queso fresco

  • 2 tablespoons roasted unsalted pepitas

  • 2 tablespoons chopped fresh cilantro


  1. Place oven rack 8 inches from broiler; preheat broiler. Coat a 7-by-11-inch baking dish with cooking spray.

  2. Place sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High until tender when pierced with a fork, about 5 minutes. Drain.

  3. Meanwhile, heat oil in a medium skillet over medium-high heat. Add onion and cook, stirring often, until softened, about 3 minutes. Add cumin and chili powder; cook, stirring constantly, until fragrant, about 30 seconds. Stir in beans and the drained sweet potato; cook, stirring constantly, until coated with spices and lightly browned, about 1 minute. Remove from heat. Stir in 1/4 cup enchilada sauce.

  4. Place 2 heaping tablespoons of the sweet potato mixture in the center of each egg wrap; fold the wrap around the filling and place, seam-side down, in the prepared baking dish. Pour the remaining 1/2 cup enchilada sauce evenly over the enchiladas. Broil until hot and bubbly, 2 to 3 minutes.

  5. Combine queso fresco, pepitas and cilantro in a small bowl. Sprinkle over the hot enchiladas. Serve immediately.

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