Sweet Potato Black Bean and Spinach Enchiladas
Sweet Potato Black Bean and Spinach Enchiladas- packed full of healthy veggies, these enchiladas are loaded with vitamins, mineral, protein and plenty of flavor! (vegetarian + gluten-free)
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!
Sweet Potato Black Bean & Spinach Enchiladas
Yield: 1o enchiladas
Prep Time: 25 minutes
Cook Time: 35 minutes
Total Time: 1 hour
- 1 large sweet potato, peeled and diced (approx. 2 cups)
- 1 tablespoon high heat oil (I like this avocado 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 finely chopped
- 1 jalapeno, cored and finely chopped
- 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 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. Bake in the oven for 25 minutes, until tender.
Meanwhile, in a large bowl, combine the black beans, chopped spinach, corn, chopped bell pepper, jalapeño, sliced green onion and chopped cilantro . Once the sweet potato is done, reduce the temperature to 350°F then add the cooked potato to the bowl as well. Sprinkle in the spices and add the lime juice. Stir together until well combined. Lastly, add 1/2 cup of the cheese and stir to combine.
Spread a thin layer of salsa over the bottom of the 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 up. Roll each tortilla then arrange them in the casserole dish seam side down.
Once all of the tortillas are arranged in the dish, top with last of the salsa and sprinkle with remaining cheese. Cover the dish with foil and bake for 20 minutes. Remove from oven, uncover, then return to the oven 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.
Did you try this recipe? Please let me know how it turned out by leaving a comment below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback!