Sweet Potato Black Bean and Spinach Enchiladas

Sweet Potato Black Bean and Spinach Enchiladas

So yeah, i like to take a few shortcuts right here and there however the foremost aim for me is that they’re nutritious at the same time as nevertheless tasting true and they may be maximum truly that. 
I imply simply examine how colourful and green the filling is!

Then blammo!  mild, flavorful and wholesome enchiladas are at your fingertips.
With much less than a complete of half-hour to prep, they’re even clean sufficient to make on a weeknight. despite the fact that you could constantly freeze them prior to baking to have geared up for later as properly.

Sweet Potato Black Bean and Spinach Enchiladas


  • 1 (15 ounce) can black beans, drained and rinsed
  • 1/2 cup corn kernels (fresh or frozen and defrosted)
  • 1 large sweet potato, peeled and diced (approx. 2 cups)
  • 1 tablespoon high heat oil (I like this avocado oil)
  • 1 red bell pepper, cored and diced
  • 5 ounces fresh spinach, chopped
  • 1/2 cup cilantro leaves, chopped
  • juice of 2 limes
  • 2 teaspoons ground cumin
  • 1 jalapeno, cored and diced
  • 6 green onions, thinly sliced
  • 1 teaspoon chili powder
  • 10 tortillas, corn (for GF option) or whole wheat
  • 24 ounces salsa or enchilada sauce
  • 1 cup shredded cheddar/monterey jack cheese (or vegan cheese)
  • avocado and/or cilantro for topping (optional)


  1. Preheat the oven to four hundred°F then area the diced sweet potato in a nine x thirteen” casserole dish. using your arms, toss the candy potato pieces with one tablespoon of excessive heat oil until frivolously coated. Bake inside the oven for 25 minutes, till smooth.
  2. meanwhile chop the rest of the vegetables and area them in a big bowl. once the sweet potato is done, lessen the temperature to 350°F then add the cooked potato to the bowl as properly. Sprinkle within the spices and upload the lime juice. Stir together until nicely mixed. ultimately, upload half of cup of the cheese and stir to combine.
  3. unfold a skinny layer of salsa over the lowest of the casserole dish and set apart. Scoop the greens into the tortillas one by one in order that it fills the center. if you role the filling at a diagonal attitude to the tortilla, it makes it simpler to roll up. Roll each tortilla then set up them within the casserole dish seam aspect down.
  4. as soon as all the tortillas are organized within the dish, top with remaining of the salsa and sprinkle with closing cheese. cover the dish with foil and bake for 20 mins. dispose of from oven, uncover, then return to the oven and bake for a further 15 minutes.
  5. Serve heat and garnish with diced avocado and/or cilantro. Leftovers can be stored in an hermetic container for as much as 4 days within the fridge. in case you would really like to freeze them, do it earlier than including salsa and baking.

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