Black Bean Sweet Potato Enchiladas
Some may know that I have been on a health kick lately! I am trying to eat healthier and in turn, lose some weight. I have tried to incorporate more and more vegetables into my life. Recently, I have discovered the amazing and versatile veggie - sweet potatoes! You can literally make anything with these little orange guys! I have made chips, fries, dips, and even brownies with sweet potatoes! But I want to share my favorite sweet potato recipe so far which is these Black Bean & Sweet Potato Enchiladas. Right in time for Cinco de Mayo!
These enchiladas were so easy to make and are even more delicious. All you need is your oven and a few baking essentials! Since I am so over all those food blogs that make you scroll down for like a solid minute before you get to the actual recipe let's get to it!
Ingredients:
- 1 large Sweet Potato (or prepped sweet potato cubes if you want to make it even easier on yourself)
- 1 can of Reduced-Sodium Black Beans
- 1/4 cup Chopped White Onion
- 1/2 cup Reduced Fat Colby Jack Shredded Cheese
- 4 La Banderita Carb Counter Whole Wheat Flour Tortillas
- 1 tbsp Minced Garlic
- 1 tsp Chili Powder
- 1 tsp Garlic Salt
- 1 tsp Ground Cumin
- 1 tbsp Extra Virgin Olive Oil (split into 2 portions)
- Your favorite enchilada sauce, salsa, or queso to top them with!
Instructions:
- Preheat the oven to 375 and line a cookie sheet with parchment paper.
- Prep your sweet potatoes by cutting them into bite-size chunks! If you are using the cubes just throw them in a mixing bowl. In the mixing bowl toss in half the olive oil, minced garlic, chili powder, garlic salt & cumin. Once they are good and coated spread them around on the cookie sheet - make sure there are none on top of each other! Then throw them in the oven to bake for 15-20 minutes until they start getting brown around the edges.
- While the potatoes are baking there are a couple of things you can do!
- Crack open a bag of tortilla chips & salsa and dig in.
- Grab a glass baking pan and spray with non-stick spray.
- Figure out what you want to top your enchiladas with - salsa, canned enchilada sauce, queso...your options are unlimited!
- Make a margarita, duh!
- Okay, our potatoes are done now! Grab that mixing bowl and put your cooked sweet potato cubes back in. Next pop open your can of black beans and drain them then add them to your mixing bowl. Then dice up some onion and throw it in the mix as well along with the rest of the olive oil.
- Now it's time to fill your enchiladas! Grab your tortillas and fill them to your liking. You may have some leftovers but that's a-okay. Makes for a great burrito bowl later on.
- Once you've got all your tortillas filled, top them with your favorite enchilada sauce, salsa, or even queso, and then sprinkle your Colby Jack Cheese on top!
- With the enchiladas ready to go pop them back in the oven and bake for 5-10 minutes, you want the cheese to be bubbly and melted.
- Once they are out of the oven let them cool for 3-5 minutes and then enjoy! Top them with some light sour cream and fresh cilantro and you have a delicious meal!
I hope you enjoy this recipe as much as I do. It's been a fan favorite from my friends and family!
Until next time!
- Ashley :)
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