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.

​

Ingredients:

• 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

​

Method:

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.