Sweet Potato Black Bean & Spinach Enchiladas
Look! I made you encheeeladaasss!!
You know, to celebrate Valentine’s Day. Because nothing is more romantic than beans, amiright?
Okay these clearly have nothing to do with Valentine’s Day BUT there’s a strong chance that cooking them will make that someone special fall in love with you. Or at least me. I’ll fall in love with you.
Mostly because they are stuffed with all of my favorite things…
Roasted sweet potato, black beans, green onion, corn, red pepper, cilantro and LOTS of spinach.
Just the way I like ‘em. Packed full of veggies!
I don’t like them to be complicated though so I used jarred salsa and store-bought tortillas. Gasp! I know, I’m so inauthentic.
But you guys, as long as you use a quality salsa (or enchilada sauce), they’re just as good. Just make sure you read the ingredient label to check for added sugar and other unnecessary garbage.
So yeah, I like to take a few shortcuts here and there but the main goal for me is that they’re nutritious while still tasting good and they are most definitely that.
I mean just look at how colorful and green the filling is!
Bonus: they’re also pretty easy to throw together. You roast the sweet potato for 25 minutes (in the same dish you use to cook the enchiladas!), chop the other veggies, add everything to a large bowl with lime juice and seasonings and stir it together, then scoop it into each tortilla, roll them up, top with salsa and cheese and bake in the oven for 35 minutes.
Then blammo! Light, flavorful and healthy enchiladas are at your fingertips.
With less than a total of 30 minutes to prep, they’re even easy enough to make on a weeknight. Although you can always freeze them prior to baking to have ready for later as well.
The husband and I went nuts for these and I’m sure if you give them a try, you will too.
Enjoy this one, friends!
