Potato Enchiladas
Serves: 4
Preparation Time: 2 hours
Ingredients
- Sweet Potatoes, 4
- Salt, 1/4 teaspoon
- Vegan cream cheese, 100 g
- Black Pepper, 1/4 teaspoon
- Scallion, 3, chopped
- Vegetable Oil, 100 ml
- Chili Powder, 3/4 teaspoon
- Tortillas- corn, 8
- Cumin, 1/3 teaspoon
- Enchilada sauce, 500 g
- Oregano, 3/4 teaspoon
- Plain Vegan Cheese, 100 g, grated
- Jalapeno, 2 teaspoons, diced
Directions
1- Peel potatoes, cube and boil for 20 minutes or until tender.
2- Remove from flame, drain and put in a bowl along with scallions, oregano, cumin, cream cheese, chili powder, salt and pepper.
3- Take potato mixture and place in center of tortilla, roll and lay seam side flat in pot. Repeat with the rest of tortillas.
4- Pour enchilada sauce along with cheese on top of tortillas.
5- Set crock pot on low and cook for 90 minutes or until cheese gets golden.
Nutritional Information
- Calories: 640
- Total Fat: 30.1 g
- Saturated Fat: 16.2 g
- Cholesterol: 74 mg
- Sodium: 832mg
- Carbohydrates:75.6 g
- Sugar: 15.1 g
- Protein: 20 g
