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Lilly’s Table

 
 
© Lillys-Table.com Photo of Black Bean & Sweet Potato Enchiladas
 

Tags: Nut Free Gluten-Free Low-Glycemic vegetarian

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

1 hour

Time
Estimate
1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Black Bean & Sweet Potato Enchiladas

 

These savory, yet sweet enchiladas have an easy yogurt sauce on top making these simple to put together with not a lot of complicated ingredients. Save time by preparing the sweet potatoes ahead or using leftover mashed ones.

Ingredients

  • 1 lb sweet potato
  • 1 bunch greens, such as kale, collards, spinach, etc
  • 1½ cup plain yogurt
  • ½ cup cilantro, or spinach
  • 2 green onions, tips removed and roughly chopped
  • 1 teaspoon cumin, ground, more to taste
  • ¾ teaspoon salt
  • 1 cup black beans, a bit more if using a can
  • 1 cup queso fresco, jack, cheddar, shredded
  • 6 tortillas, whole wheat or twice as many corn

Serving Size: 3 People

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Preparation Instructions

Prick the sweet potatoes all over and place in the oven at 400 for 20-40 minutes until they are soft when you grab them. The bake time depends on the thickness of your sweet potatoes. If they are very thick, cut them in half and place on a baking sheet to speed up the process. Remove, place in the fridge or freezer and rest until cool enough to handle them.

Wash and finely chop the greens. Place in the skillet over medium heat while they are still damp. Toss lightly until they are wilted down and most of their liquid has steamed off.

Make the enchilada sauce by blending the cilantro or spinach with the yogurt and green onions in a blender until evenly combined. Pour about a third of the sauce into the casserole dish.

Remove the skins from the sweet potatoes and mash in a bowl with the cumin and salt. Gently fold in the drained black beans, cooked greens and half of the shredded cheese.

Warm each tortilla in the skillet over low heat until just barely warm and pliable. Dollop in the filling, roll up and place in the casserole dish. Repeat with the remaining tortilllas until the dish is packed and the filling is used up. Pour on the rest of the enchilada yogurt sauce. Sprinkle the remaining cheese on top.

Place in the oven at 350 for 20-30 minutes until the cheese is melted and the center is hot. It may need a bit more time if you started with cold sweet potatoes.