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CATEGORY CUISINE TAG YIELD
Grains 1 Servings

INGREDIENTS

5 c Peeled, cubed sweet potatoes
2 T Water or broth for saute
3 1/2 c Diced onions
4 Garlic cloves, minced
1 T Minced fresh green chile
4 t Ground cumin
4 t Ground coriander
4 1/2 c Cooked black beans, or 3
15-oz. cans drained
2/3 c Lightly packed cilantro
leaves
2 T Lemon juice
1 t Salt
8 Eight-inch flour tortillas
non-fat version
Tomato salsa for topping

INSTRUCTIONS

modified from Moosewood Restaurant Low-Fat Favorites  Preheat oven to
350. Place sweet potatoes in pot with water to cover.  Cover and bring
to boil. Simmer until tender, about 10 minutes. Drain  and set aside.
With 2 T. water in a non-stick skillet, saute onions,  garlic, and the
chile. Add water as necessary to keep from sticking.  Cover and cook on
medium-low heat, stirring occasionally until onions  are tender, about
7 min. Add cumin and coriander and cook 2-3 min.,  stirring frequently.
Remove from heat and set aside. In food  processor, combine beans,
cilantro, lemon juice, salt, and cooked  sweet potatoes. Puree until
smooth. Transfer to a large mixing bowl  and mix in cooked onions and
spices. Spray with nonstick spray a  large baking dish. Spoon about 2/3
to 3/4 of the filling into center  of each tortilla, roll closed, and
place seam side down in baking  dish. Cover tightly with foil and bake
at least 30 min., until piping  hot. Serve topped with salsa.  less
than 10% of calories from fat per serving: 10.6 g. protein; 7.5  g.
fiber Posted to fatfree digest V97 #027 by "Cynthia Richter"
<rich0036@gold.tc.umn.edu> on Mar 15, 97

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2111
Calories From Fat: 243
Total Fat: 28g
Cholesterol: 0mg
Sodium: 5843.9mg
Potassium: 4391.8mg
Carbohydrates: 378.4g
Fiber: 89.6g
Sugar: 29.6g
Protein: 99.1g


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