“Sweet Potato, Black Bean Enchiladas”
These healthy enchiladas are vegetarian and great to keep during the week for quick meals. They provide a good amount of vegetables and vitamin A and C from kale, sweet potatoes, and onion. The sweet-potato black bean filling is also versatile, not just to make enchiladas. It can be used as a side, a dip for chips, or served with rice. The unique ingredient in this recipe is soy sauce, which gives all the flavors an extra push without having that strong soy sauce taste.
2 sweet potatoes, medium (or 3 small)
2 Tbsp extra virgin olive oil
1/2 onion, chopped
3 cloves garlic, minced
1 teaspoon chipotle powder
2 teaspoons ground cumin
1 cup kale leaves, chopped
1 can (15-oz) low-sodium black beans, drained
2 Tbsp low-sodium soy sauce
1 cup shredded mozzarella cheese, low sodium, part-skim*
16 corn tortillas*
20 oz (2 10-oz can) enchilada sauce, red or green
- Preheat oven to 350 degrees F
- Cook sweet potatoes separately by either steaming in the microwave for 10 minutes or roasting in the oven for 30-45 minutes. Remove skin and mash the potatoes when they are soft and set aside. I like roasting my potatoes the day before.
- In a large bowl, mash the sweet potatoes
- Add the onion, garlic, chili powder, cumin, kale, black beans, and soy sauce.
- In a 9″ x 13″ pan, place a thin layer (about 3/4 cup) of enchilada sauce on the bottom.
- To prep the corn tortillas for easier rolling, heat on the stove slightly until warm, wrap a few tortillas in a wet paper towel and microwave for 1 minute, or keep warm in the oven wrapped in foil at a low temperature (300 degrees F).
- Place 3-4 tablespoons potato mixture and a dab of cheese in each tortilla, roll up, and place seam side down in the pan. Fill up the entire pan and cover the top with enchilada sauce and cheese.
- Bake for 20-30 minutes.
*Mozzarella cheese: if you are vegan, you can leave this out or substitute for vegan cheese
*Also try Mission Artisan Multi-Grain tortillas or Whole Wheat tortillas. The Artisan tortilla does have less sodium.
*The filling can be made 1-2 days in advance.
Nutrition per Serving (1 enchilada): 116 calories, 5g protein, 20g carbs, 3g fiber, 2g fat, 1g sat fat, 379mg sodium