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

Taba5t

Potato Enchiladas - tab5at