Sweet Potatoand Black Bean Enchiladas by LorettaMach

Ingredients:

12 Corn tortillas
1/2 cup Queso Fresco
1 Avocado, diced
1/4 cup cilantro

Toppings
1 medium sweet potato peeled and diced
1 medium zucchini, diced
1/2 cup corn, thawed
1 medium onion diced
2 tsp. olive oil
1 tsp lower sodium soy sauce
1 cup low sodium fat free refried black beans

Sauce
2 cups Low Sodium vegetable broth
3 Tbsp, tomato paste
11/2 tsp ground cumin
1 tsp. Mexican oregano
2 garlic cloves
1/2 cup tomato puree
1/2 tsp. salt
1 tsp. chili powder

Instructions:

1. Preheat oven to 400 degrees
2. place sweet potatoes, zucchinin, corn, and onion on a foil-lined sheet pan. Drizzle with oil and soy sauce and roast until tender- @20 minutes
3. Combine sauce ingredients in a saucepan and bring to a simmer. Whisk lightlyand continue to cook until thickened. Remove from heat and set aside.
4. Place roasted veggies in a bowl and combine with black beans.
5. Spread 1/2 cup of sauce in the bottom of a 9 X 13 pan
6. Warm tortillas in microwave to make pliable. Place a spoonful of filling on each tortill and roll up. Place seam side down in dish. Repeat until filling is gone. Pour remaining sauce over enchiladas and bake 30 minutes.
7. Remove from oven and garnish with queso fresco, avocado, and cilantro.

Other Info (pictures, nutrition, etc)

Makes 6 servings, 2 enchildas each.
Calories: 270/ Total Fat: 7g
Sat. Fat: 2g/ Sodium: 590mg
Total Carb: 47g
Dietary Fiber: 9g/ Protein: 9g