Sweet Potato Enchiladas
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Ingredients
1 onion, chopped (~2 cups) 2 garlic cloves, minced 1 cup sweet potato, chopped (or zucchini) 1 bell pepper, chopped 1 zucchini 2 handfuls spinach, chopped 1 can black beans (~2 cups), drained and rinsed 1 large can enchilada sauce 1-2 tbsp fresh lime juice, to taste 1 tsp chili powder, or to taste whole grain or corn tortillas |
Directions
1. Preheat oven to 350F. Pre-cook the chopped sweet potato. Do not overcook. 2. In a large skillet or pot, add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, zucchini, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat. 3. Now add in half of your enchilada sauce. Stir well, and add in your seasonings: lime, garlic, chili powder--all to taste. Adjust seasonings if necessary. Stir well. 4. Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. 5. Bake tortillas at 350F for 18-20 minutes. |