Do you love enchiladas? I have always loved enchiladas ever since I was a kid! It didn’t matter if it had a red sauce, green sauce or a spicy salsa as the topping, I loved them all!
That’s why I’m so excited to share these AMAZING sweet potato and black bean enchiladas with you! You may have never thought to use sweet potatoes as the base for the filling, but it truly makes these enchiladas something special.
You’ll also note that this recipe is plant based! Have you heard this term before? It means that this recipe focuses on making the plants the star of the show. You wont see any dairy or animal product in this recipe.
Why am I focusing on more plant based recipes?
Because I LOVE plants and I LOVE that they have given me more time with my husband.
Without being TMI, Brian has a stomach condition where he can’t process animal proteins. Dairy, beef, chicken all irritate his stomach which equals less time being present in the moments of life if you catch my drift.
This was not a new issue for us. We had been trying to understand what was going on for years, really ever since I met Brian 10 years ago. We knew it was diet related so we tried paleo, gluten-free, Whole30 and a host of other elimination diets with little to no success. The most effective thing we tried was going dairy-free, but it didn’t solve the problem.
We randomly watched a documentary on Netflix in the spring called Forks Over Knives ( a documentary about plant based diets) and we laughed and said maybe we should try eating a plant based diet for a week or two to see what happens. So we did as we had nothing to lose by trying it. After all it probably wasn’t going to help right?
You guys we were SHOCKED with what happened over those two weeks. I was amazed at how Brian’s stomach calmed down. He was spending more time with me than in the bathroom and the new energy we both had was insane!
Anyone in my family will tell you that I’m the most skeptical person there is. You tell me a diet or a product is the cure all and going to work and I’ll instantly shake my head and not believe you.
And if you’d told me that as a chef I’d be making plants the star of the plate over animal proteins, I would have laughed you out of the room.
But I can’t argue with what I see before my eyes and how much happier and healthier Brian is.
So all this to say that you will be seeing a plant forward focus in my coming recipes! It’s how Brian and I have been eating since the spring and I’m so excited to share our favorite recipes with you! Trust me when I say that they will be insanely delicious, easy and filling!
Now check out this epic enchilada recipe and give it a try! It meal preps well and is so so filling!
Sweet Potato and Black Bean Enchiladas
Makes 10 enchiladas
1/2 tablespoon olive oil
1 yellow onion, diced
3 cloves garlic, minced
2 teaspoons ground cumin
1 teaspoon dried oregano
1 tablespoon chili powder
2 cups spinach, chopped
2 cans (14.5oz each) black beans, drained and rinsed
2 large sweet potatoes or three small, scrubbed well
10 whole wheat tortillas (I use La Tortilla Factory)
2 cups of your favorite salsa
Salt and pepper to taste
1 cup prepared guacamole ( I usually get Wholly Guacamole)
Fresh cilantro, chopped
Heat oven to 375 degrees. Prick sweet potatoes with a fork 5-6 times. Place the sweet potatoes on a microwave safe plate and microwave for 10 minutes. Rotate the potatoes halfway through. Once the potatoes are soft and cool enough to touch, slice in half lengthwise and scoop potato into a bowl. Set aside.
Meal prep tip!! I like to cook my sweet potatoes on Sunday and save them in the fridge to make this meal a snap on weeknights!
In a very large skillet, add olive oil and onion. Stir and cook over medium heat until onion becomes translucent (about 2 minutes). Add garlic, spices, spinach, beans and mashed sweet potato. Stir and cook for 3 to 5 minutes until spinach is wilted and beans are slightly mashed.
Place 1/4 cup of the filling in the center of the tortilla and roll into a burrito. Place seam side down in a baking dish. Once you have your enchiladas rolled, pour the salsa over the top of the enchiladas. Place in the oven and bake for 20-25 minutes.
Serve with the toppings. Meal prep tip!! Store the toppings on the side with this meal or else they will make the enchiladas soggy! This meal last well in the fridge for 3 days!