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Ingredients:
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Sauce
4 tomatoes
½ white onion
3 garlic cloves with peel
1-2 whole chile ancho
½ cup of boiling water
1 tsp salt
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Filling
1 tsp vegetable oil
3 cups sweet potatoes, diced
½ chopped white onion
2 cloves garlic, chopped
1 cup cooked lentils
1 tbsp salt
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Toppings
Avocado
Cilantro
Sunflower seeds or pips
12 corn tortillas
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Directions:
Soak the chile ancho in boiling water and set it aside. In a non-stick pan, roast the tomatoes, onion, and garlic until charred.
When the chili is soft, add it to the blender with the tomatoes, onion, and garlic. Add the salt and blend until everything is well integrated.
To make the filling, add 1 tbsp of oil in a large pan with the garlic, onion, and sweet potato. Leave for about 10 minutes, or until the sweet potato is al dente. Add the lentils, salt, and taste for seasoning.
Preheat the oven to 350 degrees Fahrenheit.
In a baking pan, pour a half cup of sauce at the bottom of a baking dish.
Heat the tortillas to soften (you need them to be pliable). In the center of the tortilla, layer a scoop of the lentils and sweet potato mix.
Roll the tortilla and place it on the baking dish with the seam side down.
Top the enchiladas with the remaining sauce.
Bake for 20 minutes.
Serve the enchiladas with cilantro, avocado slices, and sunflower seeds.
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[title style=”bold-center” text=”Per Serving” tag_name=”h1″]
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217 Calories
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2 g fat (1 g sat)
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12 g protein
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44 g carb
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2397 mg sodium
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13 g sugars
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11 g fiber
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[title style=”bold-center” text=”SUPERCHARGE YOUR WEIGHT LOSS EFFORTS”]
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