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Rainy Day Comforts

Posted on June 16, 2011

After a weekend of SUN…yes we actually had two days in a row…the rain is back.

Enter rainy day eats- Sweet Potato Enchiladas. Delish.

Ingredients:

  • 1tbsb olive oil
  • 1 small onion, finely diced
  • 2 cloves garlic, minced
  • 1 can kidney beans, rinsed & drained
  • 1 cup water
  • 1-2tbsp chilli powder
  • 1tsp cumin
  • 2tsp prepared mustard
  • Pinch cayenne
  • 1tbsp soy sauce (low sodium)
  • 2 cups sweet potato, cooked & mashed
  • 4 whole grain tortillas (lg) (or 8 small ones)
  • ½ cup old cheddar cheese (light), grated

Directions:

  1. In medium skillet over medium-high heat, combine oil, onion & garlic. Sauté until onions are translucent.
  2. Stir in kidney beans & seasonings (chilli powder, cumin, cayenne)
  3. Meanwhile, boil sweet potato until tender. (Option: bake in microwave or oven). Remove skin, mash and combine with water, mustard & soy sauce.
  4. Spread sweet potato mash evenly amongst the four tortillas, top with kidney bean mixture.
  5. Roll tortillas, tucking ends in and place in greased 9×9 baking dish.
  6. Sprinkle with grated cheese and bake at 375F for about 20min or until cheese is golden & bubbly!
  7. Serve with salsa, low fat sour cream, enjoy!

I served mine over a bed of spinach (wilted under enchilada heat…yum) with salsa & greek yogurt!

 Nutrition Analysis: 438cal, 10g fat (2.7g sat), 9g fibre, 16g protein

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