Saturday, February 4, 2012

Sweet Potato Enchiladas

I hope that name didn't turn you off, because when I first heard "Sweet Potato Enchiladas" at least a year ago from my awesome sister-in-law, Melaine, I got a little nervous. However, I was extremely surprised and delighted with these healthy things. Thank you so much Melaine for sharing. She got the recipe from Trainer Momma, which is a fun website with lots of healthy recipes and workout tips, especially for moms! Try these. You will not be disappointed.
Photo Credit to
 Sweet Potato Enchiladas
Makes 8x8 or 9x9 pan
2 sweet potatoes, peeled, cooked, and mashed
4 Tb fresh cilantro, chopped and divided
1 onion, chopped
2 cloves garlic, minced
1 can black beans, drained and rinsed
1/2 cup water
2 Tb chili powder
2 tsp ground cumin
2 Tb soy sauce, reduced sodium
7 or 8 whole wheat tortillas or Flatout Bread
baby spinach leaves, torn
1 can green chili enchilada sauce
1 handful of cheddar cheese, reduced-fat

Peel, cook, and mash sweet potatoes-I steam mine in the microwave until tender. {I actually boiled mine}

Mix sweet potatoes and 2 Tb of cilantro in a bowl.

In a medium sized pan, spray nonstick cooking spray. Saute onions on medium high heat until they are translucent. Add garlic, stir for 1 minute. Add beans, water, chili powder, cumin, and soy sauce. Cook and stir until most of the water has been evaporated. Mix in the remainder of the cilantro and remove from heat.

In a tortilla, put 2 Tb or so of sweet potato mixture, then 2 spoonfuls of bean mixture and top with some torn spinach. Roll up and place in a lightly sprayed baking dish. Repeat for the rest of the enchiladas.

Top with enchilada sauce and cheese.

Bake at 350 for 20-25 minutes until cheese is golden brown.

Makes 7 servings. 215 calories per serving.

NOTE: If you want a 9x13 pan, I would double the recipe (and stuff those tortillas tight!)

Recipe Source: Trainer Momma

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