I’ve been making some version of these enchiladas for years. Even if you are not a vegetarian, or if you feel like you can’t feel full without meat at your meal these are sure to satisfy, trust me. The best part is that these heat up just as good the second day so it’s great to have leftovers for lunch or dinner the next day as well.

They are easy to make, the chipotle adds a bit of smokey heat that balances the sweet potatoes perfectly. Sometimes restaurant enchiladas can be too greasy with all the cheese but these will leave you feeling good, without the grease hangover.

Sweet potatoes are high in Vitamin A, which is good for immunity, eye health, and skin. The black beans add a plant-based protein as well as 14g of fiber in just 1/2 cup! The recommended fiber amount is 25-30g per day and most people do not get the daily recommended amount.

The Recipe:

Serves 6

2 medium sweet potatoes, diced

1 (15oz) can low sodium black beans, rinsed and drained

1 ear of corn or 1/2 cup canned corn

1 tbsp coconut or vegetable oil

1 medium yellow onion, diced

3 cloves garlic, minced

2 chipotle peppers canned in adobo sauce (more if you want more spice)

1/2 tsp cumin

1/2 tsp cayenne pepper

1 (15oz) can diced tomatoes (I like the fire roasted)

1 cup shredded cheddar cheese

6 – large 6″ whole wheat tortillas

Cilantro, avocado, greek yogurt for garnish

1. In a medium stockpot bring water to a boil. Add sweet potatoes and boil for 10 minutes, they should be soft enough to pierce with a fork but still a little hard. Drain potatoes and set aside.
2. Heat oil in a large skillet over medium-high heat and add onion. Saute for about 5 minutes until slightly translucent and soft. Add garlic, spices, peppers and tomato sauce. Stir and cook for another 5 minutes until mixture is starting to bubble.
3. Transfer mixture to a blender or food processor and blend until it becomes a smooth paste.
4. Add 1/2 the sauce to the sweet potatoes, add the black beans and corn and mix to combine.
5. Preheat oven to 350 degrees F.
6. Spread about 1/2 cup of the mixture in the tortillas, wrap and place in a 9 x 13in baking dish, continue with the remaining tortillas.
7. Cover the wrapped enchiladas with remaining sauce and cheese. Cover dish with tin foil and bake for 25-30 minutes. Remove tin foil and bake for another 10-15 minutes until cheese is bubbly.
8. Remove from oven and garnish with toppings of choice.

Enjoy! ~ Amanda