Sweet Potato Black Bean & Spinach Enchiladas
Look, I made encheeeladaasss!!
You know, to celebrate Valentine’s Day. Because nothing is more romantic than beans, amiright?
Okay these clearly have nothing to do with Valentine’s Day BUT there’s a strong chance that cooking them will make that someone special fall in love with you. Or at least me. I’ll fall in love with you.
Mostly because they are stuffed with all of my favorite things…
Roasted sweet potato, black beans, green onion, corn, red pepper, cilantro and LOTS of spinach.
Just the way I like ‘em. Packed full of veggies!
I don’t like them to be complicated though so I used jarred salsa and store-bought tortillas. Gasp! I know, I’m so inauthentic.
But you guys, as long as you use a quality salsa (or enchilada sauce), they’re just as good. Just make sure you read the ingredient label to check for added sugar and other unnecessary garbage.
So yeah, I like to take a few shortcuts here and there but the main goal for me is that they’re nutritious while still tasting good and they are most definitely that.
I mean just look at how colorful and green the filling is!
Bonus: they’re also pretty easy to throw together. You roast the sweet potato for 25 minutes (in the same dish you use to cook the enchiladas!), chop the other veggies, add everything to a large bowl with lime juice and seasonings and stir it together, then scoop it into each tortilla, roll them up, top with salsa and cheese and bake in the oven for 35 minutes.
Then blammo! Light, flavorful and healthy enchiladas are at your fingertips.
With less than a total of 30 minutes to prep, they’re even easy enough to make on a weeknight. Although you can always freeze them prior to baking to have ready for later as well.
The husband and I went nuts for these and I’m sure if you give them a try, you will too.
Enjoy this one, friends!
1 large sweet potato, peeled and diced (approx. 2 cups)
1 tablespoon high heat oil
1 (15 ounce) can black beans, drained and rinsed
5 ounces fresh spinach, chopped
1/2 cup corn kernels (fresh or frozen and defrosted)
1 red bell pepper, cored and diced
1 jalapeno, cored and diced
6 green onions, thinly sliced
1/2 cup cilantro leaves, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
juice of 2 limes
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)
- Preheat the oven to 400°F and then place the diced sweet potato in a 9 x 13” casserole dish. Using your hands, toss the sweet potato pieces with one tablespoon of high heat oil until evenly coated and then bake in the oven for 25 minutes.
- Meanwhile chop the rest of the veggies and place them in a large bowl. Once the sweet potato is done, reduce the oven to 350°F and then add the potato to the bowl as well. Sprinkle in the spices and add the lime juice then stir together. Then add 1/2 cup of the cheese and stir to combine.
- Spread a thin layer of salsa over the bottom of the same casserole dish and set aside. Scoop the vegetables into the tortillas one at a time so that it fills the center. If you position the filling at a diagonal angle to the tortilla, it makes it easier to roll. Roll the tortillas and then place in the casserole dish seam side down.
- Once all tortillas are arranged in the dish, top with remaining salsa and sprinkle with remaining cheese. Cover the dish with foil and bake for 20 minutes. Then uncover them and bake for an additional 15 minutes.
- Serve warm and garnish with diced avocado and/or cilantro. Leftovers can be stored in an airtight container for up to 4 days in the refrigerator. If you would like to freeze them, do it before adding salsa and baking.
Nutrition Facts for Two Enchiladas per Serving