Cheesy Vegetable Enchiladas

It's easy to make your own sauce for these cheesy enchiladas.

Ingredients:

2 large sweet potatoes (about 12 oz.)
1½ cups (about 12 oz.) frozen spinach
1 can (14.5 oz.) diced, no-added sodium tomatoes in juice
1½ teaspoons ground cumin
1½ teaspoons chili powder
9 (6-inch) corn tortillas
¾ cup grated, reduced fat cheddar cheese
¾ cup grated, part-skim mozzarella cheese
nonstick cooking spray
1 can (13 ½ oz.) drained, low sodium black beans

Directions:

Wash hands with warm water and soap.
Wash fresh vegetables before preparing.
Poke 2 or 3 small holes in each yam and bake at 350 degrees F for 45 minutes or until soft. Cool until able to handle. In blender, combine canned tomatoes with juice, yams, cumin, and chili powder. Blend until smooth to make a vegetable sauce.
Set aside ¼ cup of the grated cheddar.
In a small bowl, mix remaining cheddar cheese with the mozzarella cheese.
Spray an 8x8-inch baking dish with nonstick cooking spray. Pour ½ cup of the vegetable sauce on bottom of pan.
Lay in half of the tortillas on top of the sauce in the pan. Sprinkle with half of the spinach, half of the beans and half of the cheese. Pour ½ of the remaining vegetable sauce over the top and spread over everything.
Repeat step 7 one more time. Top with reserved cheddar cheese.
Bake covered at 350 degrees F for 45 minutes. Remove covering for the last 15 minutes.

Servings:

Prep and cook time:

45 minutes; 45 minutes in oven

Nutritional Information:

Calories, 272; Carbohydrate, 45 gm; Protein, 16 gm; Total Fat, 5.5 gm; Saturated Fat, 2 gm; Trans Fat, 0 gm; Cholesterol, 11 mg; Fiber, 10 gm; Total Sugars, 6 gm; Sodium, 395 mg; Calcium, 372 mg; Folate, 139 mcg; Iron, 3.9 mg; Calories from Fat, 18%

Recipe credit:

USDA School Meals Recipe Finder: Faye Wright Elementary (Recipes for Healthy Kids competition).