Sweet Potato & Black Bean Enchiladas!
Yep! This is the AMAZING recipe I was telling you about. My sister-in-law, Sara, made it for our family one night and I nearly died. It is such a good blend of flavors that you don't even miss the meat, cheese and whatever else you put on your "usual" enchiladas. YUM! yum. Enjoy!
Sorry the pictures are "meh"...the lighting in my kitchen is "meh" in the evening so...
2 large sweet potatoes
1 T olive oil
1 T minced garlic
1 small jalapeno minced (seeded)
1 can rinsed black beans
1 can diced tomatoes
1 T chili powder
Salt and pepper to taste
2 cups of your favorite salsa
8 large flour tortillas
Peel your sweet potatoes and dice into chunks, spread out on a baking sheet with a little olive oil and salt, bake at 400 until soft
saute your garlic and jalapeno in the olive oil, add black beans, tomatoes, chili powder, and sweet potatoes. Mix everything really well and let cook for a few minutes.
Spread 1 to 1 and 1/2 cups of salsa on the bottom of a casserole pan. Fill tortillas with the bean and sweet potato mixture, roll tightly, and place in pan. When finished top with remaining salsa and filling. (I was always make sure to have some let over for this) You can also top with cheese if you would like. Bake at 350 for 20 minutes.
I like to serve them with lettuce, avocado, and a little sour cream.
THANK YOU, SARA!
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Enjoy being healthy
It's the best way to live!