
Serves 4
Prep Time: 15 minutes
Cooking Time: 45 Minutes
Ingredients:
- ½ small red onion
- 2 garlic cloves, minced
- 2 tsp chili powder
- ½ teaspoon cumin
- ½ tsp smoked paprika
- ¼ tsp oregano, dried
- Kosher salt and crushed black pepper to taste
- 5 oz canned crushed tomatoes, no salt added
- ½ cup reduced sodium bone broth
- 2 medium sweet potatoes, diced
- 5oz reduced sodium black beans
- 8 Whole Wheat tortillas wraps
- 3 oz reduced-fat cheddar cheese
Guacamole
- 2 avocados
- 4oz Kroger fruity gems, pomegranate arils
- 1 lime
- 1 fresh green chili
- ½ small red onion
- 2 tbsp Cilantro
- Kosher salt/ black pepper
Directions:
- Preheat oven to 400 degrees.
- Heat saucepan to medium heat. Once hot, add 1 TBSP of oil and onion then sauté for about 5 minutes. Next add in all spices and garlic and continue to sauté.
- Add tomato sauce and sweet potatoes and cook uncovered until sweet potatoes can be pierced. Cook for about 5 minutes then add in rinsed and drained black beans. Cook for an additional 5 minutes.
- Place your tortilla wraps on a flat surface and add sweet potato and black bean mixture on one side. Roll tightly and place seam-side down in a baking dish sprayed with cooking spray.
- With the leftover mixture, top the remaining on the enchiladas. Add cheese and bake for 22 minutes in the oven.
- Meanwhile, make guacamole by mashing the avocado in a bowl and adding lime juice, cilantro, onion, and a pinch of salt and pepper. Top with pomegranate seeds.
- Plate and enjoy!