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25-Minute Sweet Potato & Bean Enchiladas
Ingredients
  • 1 medium sweet potato, peeled and cut into ½-inch cubes (about 2 cups)
  • 1 tablespoon water
  • 1 tablespoon canola oil
  • 1 cup thinly sliced yellow onion
  • 1 teaspoon ground cumin
  • ½ teaspoon chili powder
  • ¾ cup rinsed no-salt-added pinto beans
  • ¾ cup mild green enchilada sauce (such as Hatch), divided
  • 12 (6-inch) egg wraps with cauliflower (such as Crepini)
  • 3 tablespoons crumbled queso fresco
  • 2 tablespoons roasted unsalted pepitas
  • 2 tablespoons chopped fresh cilantro
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