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Ingredients
US|METRIC
4 SERVINGS
- 15 oz. black beans (rinsed, drained)
- 4 cloves garlic (minced)
- 1 lime
- 2 cups sweet potatoes (cooked, smashed)
- 1/2 cup green chiles (chopped)
- 1/2 tsp. ground cumin
- 1/2 tsp. chili powder
- sea salt
- 2 Tbsp. chopped cilantro
- 8 white corn tortillas
- shredded Monterey Jack cheese
- 1 cup vegetable broth (light)
- 1 Tbsp. arrowroot starch (dissolved in a little cold water)
- 1 cup green chiles (roasted, chopped)
- 3 cloves garlic (minced)
- 1 tsp. cumin
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Directions
- Preheat your oven to 350ºF. Choose a baking dish that would hold 8 enchiladas
- Make Quickie Green Chile Sauce: combine the broth, dissolved arrowroot, green chiles, garlic and spices in a sauce pan and heating over medium-high heat. Bring to a high simmer. Simmer until thickened. Taste test. Set aside.
- In the meantime, combine the drained black beans with minced garlic and lime juice. Toss to coat the beans and set aside.
NutritionView More
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350Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories350Calories from Fat35 |
% DAILY VALUE |
Total Fat4g6% |
Saturated Fat1.5g8% |
Trans Fat |
Cholesterol5mg2% |
Sodium950mg40% |
Potassium940mg27% |
Protein15g |
Calories from Fat35 |
% DAILY VALUE |
Total Carbohydrate67g22% |
Dietary Fiber15g60% |
Sugars7g |
Vitamin A210% |
Vitamin C250% |
Calcium20% |
Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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