Sweet Potato Black Bean & Spinach Enchiladas
Makes - 10 large enchiladas
Ingredients
1 large sweet potato, peeled and diced (approx. 2 cups)
1 tablespoon oil (olive oil or coconut)
1 (15 ounce) can black beans, drained and rinsed
1/2 cup of fresh spinach, chopped
1/2 cup corn kernels (fresh or frozen and defrosted)
1 red bell pepper, cored and diced
1 jalapeno, cored and diced
6 green onions, thinly sliced
1/2 cup cilantro leaves, chopped
2 teaspoons ground cumin
1 teaspoon chili powder
juice of 2 limes
10 tortillas, corn large ones
24 ounces salsa or enchilada sauce
1 cup shredded cheddar/monterey jack cheese (or vegan cheese)
avocado and/or cilantro for topping (optional)
Instructions
Preheat the oven to 400°F and then place the diced sweet potato in a 9 x 13” casserole dish. Using your hands, toss the sweet potato pieces with one tablespoon of high heat oil until evenly coated and then bake in the oven for 25 minutes.
Meanwhile chop the rest of the veggies and place them in a large bowl.
Once the sweet potato is done, reduce the oven to 350°F and then add the potato to the bowl as well.
Sprinkle in the spices and add the lime juice then stir together.
Then add 1/2 cup of the cheese and stir to combine.
Spread a thin layer of salsa over the bottom of the same casserole dish and set aside.
Scoop the vegetables into the tortillas one at a time so that it fills the center. If you position the filling at a diagonal angle to the tortilla, it makes it easier to roll.
Roll the tortillas and then place in the casserole dish seam side down.
Once all tortillas are arranged in the dish, top with remaining salsa and sprinkle with remaining cheese.
Cover the dish with foil and bake for 20 minutes.
Then uncover them and bake for an additional 15 minutes.
Serve warm and garnish with diced avocado and/or cilantro.
Leftovers can be stored in an airtight container for up to 4 days in the refrigerator.
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