Sweet Potato Black Bean Enchiladas

Beans, beans they are good for your heart … and, well, you know the rest! February is Heart Health Month. To kick it off, try eating more beans, which are high in fiber and plant-based protein. Make sure to rinse and drain your canned beans to reduce sodium intake.

Ingredients:
2 medium sweet potatoes, diced into 1/2 inch cubes
1 tablespoon olive oil
1/2 tablespoon chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 15-oz. can black beans, rinsed and drained
1/2 cup fresh or frozen corn
1 1/2 cups shredded Mexican cheese blend
8 soft corn tortillas

For the enchilada sauce:
2 teaspoons olive oil
1 small white onion, finely minced
3 cloves garlic, minced
2 1/2 tablespoons chili powder
1 teaspoon cumin
1 teaspoon dried oregano
1/4 teaspoon salt
1 15-oz. can tomato sauce
2 tablespoons tomato paste
1/2 cup water (or broth of choice)
1/2 teaspoon apple cider vinegar
Salt and pepper, to taste

For the avocado lime crema:
1/4 cup nonfat plain Greek yogurt
1/2 ripe avocado
1 lime, juiced
1/4 cup cilantro
1/8 teaspoon salt
Garnish: chopped cilantro

Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then toss the sweet potatoes to evenly coat with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.

While the sweet potatoes are cooking, make the sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic, and sauté for 5 minutes or until onions become translucent.

Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.

Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.

Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.

Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.

Fill a tortilla with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan. Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.

Make the avocado lime crema while the enchiladas are baking. In a blender or food processor, add the avocado, Greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.

Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.

Nutrition Information
Servings: 4 servings; 2 enchiladas per person
Serving size: 2 enchiladas
Calories: 483; Fat: 11.3g; Saturated fat: 4.9g; Carbohydrates: 71.1g; Fiber: 16.3g; Sugar: 16.6g; Protein: 22.4g

Printable recipe available at Vegetarian Sweet Potato Black Bean Enchiladas | Ambitious Kitchen

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