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Black Bean and Sweet Potato Enchiladas

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

15.7g

Energy (kJ)

2042kJ

Energy (kcal)

489kcal

Carbohydrate incl. fibre (g)

79.0g

Carbohydrate excl. fibre (g)

60.4g

Sugar (g)

19.9g

Fibre (g)

18.6g

Fat (g)

16.9g

Saturated fat (g)

2.1g

Unsaturated fat (g)

13.6g

Monounsaturated fat (g)

3.9g

Polyunsaturated fat (g)

9.7g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

595mg

Salt (g)

1.49g

Vitamin A (IU)

17329IU

Vitamin C (mg)

84.3mg

Calcium (mg)

148mg

Iron (mg)

6.94mg

Potassium (mg)

1605mg

Total

62.7g

8168kJ

1954kcal

315.8g

241.4g

79.7g

74.4g

67.5g

8.3g

54.4g

15.7g

38.7g

0.0g

0mg

2382mg

5.97g

69317IU

337.2mg

590mg

27.76mg

6420mg

Tomato Sauce

  • 15 ml oil
  • 1 red onion, finely chopped
  • 1 red pepper, diced
  • 10 ml Robertsons paprika
  • 1 packet Knorr tomato Base Dry Cook-In Sauce
  • 1 x 400 g tin chopped tomatoes
  • 250 ml water
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper

Filling

  • 35 ml oil
  • 500 g sweet potato, cubed
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper
  • 1 red onion, diced
  • 10 ml Robertsons ground cumin
  • 10 ml Robertsons ground coriander
  • 10 ml Robertsons paprika
  • 1 green pepper, diced
  • 1 x 400 g tin black beans, drained
  • 15 ml lemon juice
  • 10 g coriander, chopped

Cheese Sauce

  • Knorr Three cheese sauce
  • 200 ml boiling water
  • Robertsons Atlantic sea salt
  • Robertsons Black Pepper

To Assemble

  • 8 corn tortillas