Sweet Potato Enchiladas

photo (31)

I actually made this recipe a few weeks ago, but didn’t have time to blog it due to the hectic nature of my grad school life. I think I actually might be forgetting how to relax. Luckily, I haven’t forgotten how to cook (yet).

Because I live with a vegetarian and a pseudo vegetarian (only for Lent), I’ve been cooking vegetarian-friendly lately. This recipe certainly is veggie friendly, but it’s also just delicious. I had Sean over for dinner and he woofed down two of these too, then enjoyed two more leftover enchiladas for dinner the next night.

For this recipe for a pan of 6 Sweet Potato Enchiladas, you will need:

6 tortillas (I prefer flour, but you could also use corn)

1 can enchilada sauce

1 large onion, diced

3 medium sweet potatoes

1 can black beans

1 bag frozen corn

1/2 bag spinach

3 cups grated Monterey Jack cheese

1 avocado

1/2 lime

2 T cilantro, minced

First, cook your sweet potatoes. You could boil them or bake them, but I prefer to microwave them because it’s faster. Simply rinse them off, prick them with a fork and put them in the microwave for approximately 7 minutes, depending on size. While those are cooking, quickly saute the spinach and onions.

When the sweet potatoes are done, scoop the innards into a bowl, and add 3/4 can drained black beans, 1/4 cup frozen corn (thawed) and the sautéed spinach and onions to the mix. Stir to combine.

To assemble the enchiladas, lay out a tortilla. Pour a few Tablespoons of enchilada sauce down the middle, and cover it with grated cheese and the sweet potato mixture. Roll the tortilla up and lay it in a pan. Repeat with each tortilla, laying them in a row, then cover all of the tortillas with more enchilada sauce and the remaining cheese. The more cheese the better!

Bake them at 375 for 25 minutes, or until the cheese is melted and bubbling. While the enchiladas cook, mash the avocado in a bowl and combine with the juice of 1/2 lime and the cilantro. Once the enchiladas are done, serve them immediately and garnish with a spoonful of the avocado mixture. These keep great for leftovers and freeze nicely as well, plus they are very healthy.


Love, Jenni


About Jenni

I'm a writer and editor from the Boston area. You can find my work on Upworthy, Narratively, 538, Cook's Country, and more.

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