Black Bean And Sweet Potato Enchiladas

You can’t beat a healthy and vegetarian Mexican dish!

2 large sweet potatoes – chopped small
1 can black beans
1/2 cup chopped onion
Handful of spinach
2-3 tbs olive oil
2 tbsp garlic (minced)
2 tsp cumin
1 tsp oregano
Sprinkle of Salt
Pinch of Pepper
2 cups chopped tomatoes OR 2 cups of salsa (OR a combo of both)
8 ounces of Mexican cheese (topping – optional)
6-8 Whole Wheat Tortillas
Make 2 servings of quinoa, brown rice, couscous, etc.

Cook grain as instructed separately.

Heat frying pan with olive oil and garlic. Add sweet potatoes and onions. Let cook until potatoes are soft and onions are translucent (about 5-10mins covered). Add black beans and spinach. Let cook/simmer for another 5minutes.

Next, add 1 tsp dried oregano and 1 tsp ground cumin, 1.5 cups chopped tomatoes/favorite salsa and bring that up to a simmer. Sprinkle with salt and pepper. (Add any spices you like to increase spiciness!)

Start filling each tortilla shell with your grain on the bottom and bean/sweet potato mix on top. Roll up into enchiladas. Top with remaining .5 cup of salsa/tomatoes and evenly sprinkle cheese.

Bake 15-20 minutes at 350 – or until cheese is melted.


About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is also certified Health Coach and Personal Trainer.

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