Tuesday, April 29, 2014

Sweet Potato Enchiladas.

Yup, you heard me... SWEET POTATO! I made these last night for the first time and they will blow your mind. They were so delicious that I didn't miss the chicken at all. These are great for Meatless Monday or what I like to call Meat Without Feet Monday because I still eat fish. In my brain I just don't consider fish to be meat... I'm weird. Anyways lets get to the recipe!

What you will need:

  • 6 Tortillas, I use Brown Rice Tortillas from Food For Life.
  • 1 bottle of Enchilada Sauce, Trader Joe's Enchilada Sauce has been my favorite so far! It's so tasty and surprisingly pretty low in sodium.
  • 1 tbsp olive oil
  • 1 cup black beans
  • 1 cup corn
  • 1 cup chopped mushrooms
  • 2 cups spinach
  • 1/2 a red onion, diced
  • 1 large sweet potato cooked with skin removed, mashed
  • 1 jalapeño pepper, minced
  • 3 cloves of garlic, minced
  • 2 tsp. cumin
  • 1 tsp. chili powder
  • 1 jar of salsa ( you'll only need 6 tbsp.)
  • Cheese and Cilantro are optional!

I know this seems like a lot of ingredients but as far as the veggies go feel free to use what you have on hand and don't be afraid to substitute ingredients!

Heat 1 tbsp olive oil over medium heat. Now add in garlic, cumin, chili powder, jalapeño, mushrooms, spinach, corn, black, beans, sweet potato, red onion, and cook until spinach is wilted. It should look something like this...

Next place about 1/4 cup of the mixture inside a tortilla with 1 tbsp of salsa.

Cover the bottom of your pan with a thin layer of enchilada sauce. Place all 6 enchiladas into the pan and pour remaining enchilada sauce over top. You can also throw in some cilantro and sprinkle them with cheese! 

Put into a 450 degree oven for about 25 minutes. 

Top with a dollop of Greek yogurt!