25 Minute Sweet Potato Bean Enchiladas
Ingredients
- 1 medium sweet potato, peeled and cut into 1/2-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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