Sweet Potato Black Bean & Spinach Enchiladas
Packed full of healthy veggies, these vegetarian enchiladas are a great source of heart-healthy fiber!
Servings: 10 enchiladas
Ingredients
- 1 large sweet potato peeled and diced (approx. 2 cups)
- 1 tablespoon extra virgin olive 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
Instructions
- Preheat the oven to 350°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 oil until evenly coated. Bake in the oven for 25-30 minutes, until tender.
- Meanwhile, in a large bowl, combine the black beans, chopped spinach, corn, bell pepper, jalapeño, sliced green onion and chopped cilantro .
- Once the sweet potato is done, 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.