Sweet Potato & Black Bean Enchiladas

Source: Minimalist Baker

INGREDIENTS 

• 10 small corn (or flour) tortillas

• 3 cups cubed sweet potatoes (skin on)

• 1 Tbsp coconut or avocado oil (or sub water)

• 1 tsp ground cumin

• 1/2 tsp smoked paprika

• 1/4 tsp sea salt

• 2 cups chopped kale (or other greens)

• 2 Tbsp water

• 1 15-ounce can black beans (drained)

• 1/4 cup enchilada sauce (homemade or store-bought)

• Toppings: cilantro, queso fresco, & guacamole (optional) 

Number of Servings: 10

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DIRECTIONS

1. Preheat oven to 400°

2. Add cubed sweet potato to baking sheet and drizzle with oil (or water), cumin, paprika, and salt

3. Bake for 20-25 minutes, or until potatoes are tender. Let cool. Reduce oven heat to 350°

4. While baking, add kale to a skillet over medium heat with some water. Cover & steam for 4-5 min

5. Add drained black beans to mixing bowl with steamed kale & roasted sweet potatoes. Add small amount of enchilada sauce and stir to combine

6. Wrap tortillas in damp cloth & microwave 30 sec

7. Spread 1/3 enchilada sauce to bottom of 9x13 pan

8. Lay tortilla down & fill with 1/3 cup of filling
   Roll up & lay seam-side down
   Continue until all tortillas are filled
   If you run out of room, continue filling & roll on a small plate

9. Pour remaining enchilada sauce over the top of the enchiladas in a stripe down the middle

10. Bake at 350° for 15-20 minutes or until warmed through

11. Top with cilantro, jalapeño, and/or guacamole (optional)

12. Reheat leftovers at 350° in the oven for 15-20 min, or until warmed through. 

Try something new and add 1 or more of these!  

• For added protein, you can substitute chicken, pork, or beef for black beans

Prep Time: 15 min

Cook Time: 40 min

Total Time: 55 min

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NUTRITIONAL INFORMATION

Calories –  230 kCal

Sodium –   297 mg

Total Fat – 3 g

Saturated Fat – 1.3 g

Trans Fat – 0 g

Protein – 7.3 g

Cholesterol – 0 mg

Total Carbohydrates – 44.9 g

(Per Serving)

*DV = Daily Value 

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