Pinto bean and sweet potato enchiladas

Pinto bean and sweet potato enchiladas. Water, Fresh red onion, Raw red bell pepper.

Dr. Michael Greger & Robin Robertson

30 + 45 min · 4

Ingredients

• 60 g Water
• 150 g Fresh red onion
• 180 g Raw red bell pepper
• 400 g Canned tomato sauce, no salt added
• 10.8 g Chili seasoning powder
• 0.5 g Dried oregano
• 1.5 g Garlic, powder
• 1.2 g Onion, powder
• 0.6 g Ground black pepper
• 18 g White miso paste
• 255 g Cooked pinto beans, no salt
• 250 g Baked sweet potato
• 165 g Raw maize
• 45 g Raw spring onions
• 15 g Fresh coriander leaves
• 320 g Tortilla, corn

Preparation

1. Cook chopped onion and pepper in 60 g water for 5 minutes. Add tomato sauce, 8 g chili seasoning, oregano, garlic powder, onion powder and pepper; simmer 10 minutes. Remove from heat, add miso and blend.
2. Mash cooked beans and cooked sweet potato roughly. Add remaining chili seasoning, corn, sliced spring onions and coriander. Warm eight corn tortillas until flexible.
3. Spread a little sauce in a baking dish. Fill and roll the tortillas, place seam down, cover with the remaining sauce and a lid. Bake at 175°C for 30 minutes.