Potato Enchiladas - tab5at

Potato Enchiladas  - tab5at


    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
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