Name: Sweet Potato Enchiladas
Prep time: 15 min
Cook time: 15 min
Yield: 4 servings
Ingredients: corn tortillas; enchilada sauce; sweet potatoes; cremini mushrooms; green chili peppers (fresh/small); vegetable broth; garlic powder

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Sweet Potato Enchiladas

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30 minutes

4 servings

Adjust servings

This yields about 8-10 enchiladas, so, about 2 per serving.

dairy-free

gluten-free

kid friendly

has meat

has pasta

has seafood

mediterranean

vegan

vegetarian

pescatarian

paleo

(?)

Not paleo due to:

corn tortilla

This recipe has no customizations.

Nutrition to Note

This recipe has Sodium as 70.3% (as a percentage of RDA).

You may need to take this into account today to balance out your diet.

Nutrition Rating Details

Here are the percentages used to determine the nutritional rating for this recipe:

• Calcium: 1.9% of RDA
• Calories: 11.7% of RDA
• Carbs: 17.1% of RDA
• Fat (total lipid): 2.8% of RDA
• Fiber: 26.7% of RDA
• Fructose: 2.3% of RDA
• Protein: 6.1% of RDA
• Sodium: 70.3% of RDA
• Sugar: 35.4% of RDA

• Vitamin A (IU): 346% of RDA
• Vitamin B6: 20.2% of RDA
• Vitamin C: 76.7% of RDA
• Iron: 2.0% of RDA
• Magnesium: 16.0% of RDA
• Manganese: 8.5% of RDA
• Niacin: 20.7% of RDA
• Potassium: 11.4% of RDA
• Zinc: 8.2% of RDA

If any nutritional component is greater than 50% of RDA (or any vitamin/mineral is greater than 400% of RDA), the recipe gets a “Nutrition to Note” rating.

Whether this matters for your diet depends mostly on what other foods you consume today.

MACROS

Carbohydrate

47.0

Calories

234

Fiber

7.46

Iron

0.380

Protein

6.90

Sodium

949

Sugars

11.1

Fat (total lipid)

1.69

INGREDIENTS

Amount

Measure

Adjust

Ingredient

whole

corn tortillas

One package should be enough.

can

enchilada sauce

One can is 10oz.

whole

sweet potatoes

package

cremini mushroom

Any pre-packaged sliced mushrooms will work, or you can also slice your own mushroom of choice. Approx. 8 ounces.

whole

green chili peppers (fresh/small)

Diced, approx. 2 tbsp.

cup

vegetable broth

tsp

garlic powder

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PREPARATION

Peel and dice sweet potatoes. Cook in a saute pan and use veggie broth to cook instead of oil. Add about 1-2 t garlic powder while cooking. Add more broth as it evaporates.

Cook until soft then whip with a hand blender or smash up with a fork.

Chop and heat mushrooms until they release their liquids and most of it has evaporated. Then add 2T chilies (or more depending on your taste).

Heat tortillas on open flame if you have a gas stove or just heat them so they are flexible enough to roll.

Spread some sweet potatoes and mushrooms/chilies in each tortilla and roll.

Pour sauce over the top of rolled enchiladas and bake at 350° for 15 minutes.

COMPLETE NUTRITION

This recipe has the following nutrient totals:

Calories 234

Protein 6.90 g

Carbohydrates 47.0 g

Iron 0.38 mg

Fiber 7.46 g

Calcium 18.8 mg

(plus many more nutrients)

Sample Recipe Chart:

The sample chart shows the nutritional data that is typically shown for any given recipe. The chart shows both nutrition totals as well as per-ingredient nutrition.