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.
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
Enjoy! ~ Amanda