July 20, 2012
Black Bean And Sweet Potato Enchiladas
You can't beat a healthy and vegetarian Mexican dish! Ingredients: 2 large sweet potatoes - chopped small 1 can black beans 1/2 cup chopped onion Handful of spinach 2-3 tbs olive oil 2 tbsp garlic (minced) 2 tsp cumin 1 tsp oregano Sprinkle of Salt Pinch of Pepper 2 cups chopped tomatoes OR 2 cups of salsa (OR a combo of both) 8 ounces of Mexican cheese (topping - optional) 6-8 Whole Wheat Tortillas Make 2 servings of quinoa, brown rice, couscous, etc. Directions: Cook grain as instructed separately. Heat frying pan with olive oil and garlic. Add sweet potatoes and onions. Let cook until potatoes are soft and onions are translucent (about 5-10mins covered). Add black beans and spinach. Let cook/simmer for another 5minutes. Next, add 1 tsp dried oregano and 1 tsp ground cumin, 1.5 cups chopped tomatoes/favorite salsa and bring that up to a simmer. Sprinkle with salt and pepper. (Add any spices you like to increase spiciness!) Start filling each tortilla shell with your grain on the bottom and bean/sweet potato mix on top. Roll up into enchiladas. Top with remaining .5 cup of salsa/tomatoes and evenly sprinkle cheese. Bake 15-20 minutes at 350 - or until cheese is melted. Enjoy! About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is also certified Health Coach and Personal Trainer.