These simple sweet potato and bean enchiladas are diabetic-friendly thanks to egg wraps, which have fewer carbs than regular tortillas.
– 1 medium sweet potato, peeled and cut into 1/2-inch cubes (about 2 cups) – 1 tablespoon water – 1 tablespoon canola oil – 1 cup thinly sliced yellow onion – 1 teaspoon ground cumin
– ½ teaspoon chili powder – ¾ cup rinsed no-salt-added pinto bean – ¾ cup mild green enchilada sauce (such as Hatch), divided – 12 (6-inch) egg wraps with cauliflower (such as Crepini) – 3 tablespoons crumbled queso fresco – 2 tablespoons roasted unsalted pepita – 2 tablespoons chopped fresh cilantro
Place the oven rack 8 inches from the broiler and warm it. Coat a 7-by-11-inch baking dish in cooking spray.
Put the sweet potato and water in a medium microwave-safe bowl and cover with plastic wrap or a plate. Microwave on High for approximately 5 minutes, or until soft when probed with a fork. Drain.
Meanwhile, warm the oil in a medium skillet over medium-high heat. Cook, stirring frequently, for about 3 minutes, or until the onion is softened. Cook for about 30 seconds, stirring regularly, until the cumin and chili powder become fragrant.
Stir in the beans and drained sweet potato; simmer, stirring frequently, for approximately 1 minute, or until spices are coated and lightly browned. Remove from heat. Stir in 1/4 cup of enchilada sauce.
lay 2 heaping tablespoons of the sweet potato mixture in the center of each egg wrap; fold the wrap around the filling and lay it, seam side down, in the prepared baking dish.
Pour the remaining 1/2 cup of enchilada sauce equally over the enchiladas. Broil for 2–3 minutes, or until heated and bubbling.
In a small bowl, combine queso fresco, pepitas, and cilantro. Sprinkle over the heated enchiladas. Serve immediately.
: The perfect topper for this PSL is a spoonful of whipped cream. You can use my whipped cream recipe, or this coconut whipped cream if you're dairy-free.