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Sweet Potato, White Bean, and Smoked Cheddar Enchiladas with Roasted Red Pepper Sauce

Serves 4.


    Sweet Potato, White Bean, and Smoked Cheddar Enchiladas with Roasted Red Pepper Sauce

    Enchiladas are much like a Mexican version of lasagna. Here, tortillas are filled with white beans, sweet potato cubes, and cheddar cheese. The rolls are blanketed in a rich, smoky red pepper sauce for an entrée that needs little else than a side salad or bright slaw.



    Paprika delivers a range of heart healthy antioxidants. The smoked variety provides intense depth of flavour, so less salt and fat are required. Smoked paprika is recommended in this recipe for truly authentic tasting enchiladas.


    Sweet Potato, White Bean, and Smoked Cheddar Enchiladas with Roasted Red Pepper Sauce


    • 2 red bell peppers, seeded and halved
    • 1 lb (454 g) sweet potatoes, peeled and cut into small cubes
    • 2 Tbsp (30 mL) extra-virgin olive oil, divided
    • 1 garlic clove
    • 1 Tbsp (15 mL) apple cider vinegar
    • 1/3 cup (80 mL) low-sodium vegetable broth
    • 1 tsp (5 mL) smoked paprika
    • 4 large organic whole grain or gluten-free tortillas
    • 1 - 14 oz (398 mL) can white beans, drained and rinsed
    • 1/2 cup (125 mL) grated smoked cheddar or regular cheddar
    • 2 green onions, minced


    Per serving:

    • calories488
    • protein18g
    • fat14g
      • saturated fat4g
      • trans fat0g
    • carbohydrates76g
      • sugars10g
      • fibre13g
    • sodium500mg



    Preheat oven to 400 F (200 C). Arrange oven racks to accommodate two baking sheets.


    Line peppers skin side up on baking sheet. On separate large baking sheet, toss sweet potatoes with 1 Tbsp (15 mL) oil. Add peppers to top rack of oven and sweet potatoes to bottom rack. Roast for 40 to 45 minutes, until skin is slightly blackened on peppers and sweet potatoes are tender. Take out of oven and remove any charred bits from peppers. Lower oven heat to 350 F (180 C).


    For the sauce, in food processor, pulse garlic until minced. Add roasted peppers, remaining 1 Tbsp (15 mL) oil, vinegar, stock, and paprika. Blend until smooth.


    Divide sweet potatoes among tortillas, followed by white beans and cheddar. Roll without tucking in edges. In 8 x 8 in (20 x 20 cm) glass or ceramic dish, add spoonful of sauce to coat bottom. Line filled tortillas in a single layer, cover tortillas with remaining sauce, and cover dish with parchment. Bake for 20 to 25 minutes, until it is heated through and sauce is bubbling.


    Sprinkle with green onions and serve.



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