{"id":1114,"date":"2014-01-10T15:17:54","date_gmt":"2014-01-10T15:17:54","guid":{"rendered":"http:\/\/packardhealth.org\/?p=1114"},"modified":"2026-04-20T16:37:42","modified_gmt":"2026-04-20T16:37:42","slug":"sweet-potato-enchiladas","status":"publish","type":"post","link":"https:\/\/packardhealth.org\/es\/sweet-potato-enchiladas\/","title":{"rendered":"Sweet potato enchiladas"},"content":{"rendered":"
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\"sweet_potato_enchilada\"Karen Koeppe, Packard Health\u2019s Nutritionist and Certified Diabetes Educator, shares a recipe that\u2019s meatless, nutritious and big in south-of-the-border flavor.<\/p>\n<\/div>\n<\/div>\n<\/div>\n

Sweet Potato Enchiladas<\/strong><\/p>\n

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    • 3 cups cubed sweet potatoes (pre- prepped, in produce aisle)<\/li>\n
    • 1 large yellow onion, sliced<\/li>\n
    • 2 medium orange and yellow sweetbell peppers, thinly sliced<\/li>\n
    • 1 cup frozen whole kernel corn<\/li>\n
    • 4 cloves garlic, minced<\/li>\n
    • 1\u20442 tsp. dried oregano, crushed<\/li>\n
    • 1\u20442 tsp. cumin<\/li>\n
    • 1\u20442 tsp. chili powder<\/li>\n
    • Dash kosher salt<\/li>\n
    • A few grinds of black pepper<\/li>\n
    • 1-14.5 ounce can of petite-diced tomatoes<\/li>\n
    • 1 can pinto or black beans (rinsed, drained)<\/li>\n
    • (6) 8-inch whole wheat tortillas<\/li>\n
    • 1\u20442-1 cup shredded reduced-fat Monterrey Jack or Sharp Cheddar cheese<\/li>\n
    • Plain Greek yogurt (for topping)<\/li>\n
    • Salsa (of choice, for topping)<\/li>\n
    • Extra-virgin olive oil<\/li>\n<\/ul>\n<\/ul>\n

       <\/p>\n

      Spread sweet potato cubes in a shallow roasting pan and toss well with 1 Tbsp. extra- virgin olive oil. Roast, uncovered, in a 425 degree oven for about 30 minutes until tender and golden brown. Stir half-way through.Meanwhile, for filling, saut\u00e9 garlic and onion about 3 minutes, then add pepper strips. Saute for about 3-5 minutes more, then add corn, canned tomatoes, canned beans and all seasonings. Simmer, uncovered about 10 minutes until most juices have evaporated.<\/p>\n

      Fill each tortilla with 1\u20442 cup filling, 1\/3 cup roasted sweet potatoes, and 1 Tbsp cheese. Roll-up. Place in a rectangular baking pan (coated with non-stick olive oil spray), and bake in a 350 degree oven for 15-20 minutes. Serve with a dollop of plain Greek yogurt and salsa.<\/p>\n<\/div>\n<\/div>\n<\/div>","protected":false},"excerpt":{"rendered":"

      Karen Koeppe, Packard Health\u2019s Nutritionist and Certified Diabetes Educator, shares a recipe that\u2019s meatless, nutritious and big in south-of-the-border flavor. Sweet Potato Enchiladas 3 cups cubed sweet potatoes (pre- prepped, in produce aisle) 1 large yellow onion, sliced 2 medium orange and yellow sweetbell peppers, thinly sliced 1 cup frozen whole kernel corn 4 cloves […]<\/p>\n","protected":false},"author":12,"featured_media":1115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":"","_links_to":"","_links_to_target":""},"categories":[68],"tags":[14],"class_list":["post-1114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-health-initiatives","tag-recipes"],"acf":[],"yoast_head":"\nSweet potato enchiladas - Packard Health<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/packardhealth.org\/es\/sweet-potato-enchiladas\/\" \/>\n<meta property=\"og:locale\" content=\"es_MX\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sweet potato enchiladas - Packard Health\" \/>\n<meta property=\"og:description\" content=\"Karen Koeppe, Packard Health\u2019s Nutritionist and Certified Diabetes Educator, shares a recipe that\u2019s meatless, nutritious and big in south-of-the-border flavor. 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