This blog post has gotten a beautiful photography update! Please check out the new recipe page: Sweet Potato and Black Bean Veggie Enchiladas.
I came up with a delicious new creation for dinner last night! Introducing Sweet Potato & Black Bean Veggie Enchiladas:
Who says Mexican food has to be unhealthy? These are both nutritious AND delicious. I was proud. 🙂 Matt LOVED them, too — he was pretty pumped to arrive home to a lovely home cooked meal, especially when it involved hot sauce!
The sweet potato makes these — Matt said he really liked how it made them almost “meaty” in a way. I’m lucky that he will eat pretty much anything, but it goes without saying that he enjoys some meals more than others, and usually enjoys ones that involve meat the most. Well, last night’s dinner was definitely a vegetarian meal win. Meat-loving man approved!
I loved these spelt tortillas I used, too. Healthy and great texture — they held up really well in the oven. Plus, it’s hard to find tortillas that don’t have lots of gross additives!
Sweet Potato & Black Bean Veggie Enchiladas
Serves 4 to 6
Total time: ~40 minutes
This recipe is a definite crowd pleaser for vegetarians and meat eaters alike — easy to make, packed with nutrition, and delicious, too. Don’t forget to add some hot sauce on top!
- 1 large sweet potato, peeled and chopped
- 1 to 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 (15 oz) can black beans, drained and rinsed
- 1 jalapeÃ±o, chopped
- 1 bell pepper (any color), chopped
- 1 cup mushrooms, chopped
- 2 cups fresh spinach, packed
- 2 teaspoons cumin
- 1 teaspoon chili powder
- 1 12 oz. package (or can) green enchilada sauce
- 6 whole grain or corn tortillas
- 1 jar salsa (will not use all of it)
- 1/3 cup grated sharp cheddar cheese (optional)
- 1/4 cup fresh cilantro, chopped
- Hot sauce to taste (optional)
1) Boil the chopped sweet potato until tender (~10 minutes), then mash. While the sweet potato is cooking, prepare the rest of your ingredients!
2) Preheat oven to 350. In a large pan over medium heat, sautÃ© the olive oil, garlic, black beans, jalapeÃ±o, bell pepper, mushrooms, fresh spinach, cumin, and chili powder for about 5 minutes, or until spinach is wilted.
3) In a deep baking dish, spread a thin layer of enchilada sauce. One by one, fill the tortillas with the mashed sweet potato and the black bean mixture, add a spoonful of salsa, and roll them up, seam down, so they are side by side.
4) Cover the tortillas with the rest of the enchilada sauce, the cheese, and the fresh cilantro. Bake 20 minutes, or until enchiladas are hot and the top is bubbling. Serve immediately with extra hot sauce or salsa on top, if desired.
Promise me you’ll make these this weekend. 🙂
Oh, and this is my reminder to buy a larger baking dish.
Let’s hope my bread pan doesn’t taste like Mexican food from here on out.
What’s your favorite type of Mexican food? Feel free to share recipe links!