Sweet Potato Black Beans & Spinach Enchiladas
I love spending time with my girls, especially if it's in the kitchen preparing yummy food. My girls love to cook and sometimes have more time than I do to make meals the whole family loves.Print Pin
Servings: 4 servings
- 1 large sweet potato
- 1 tbsp avocado oil
- 15 oz black beans
- 5 oz fresh spinach
- ½ fresh corn kernels
- 1 red bell pepper
- 1 jalapeno
- 6 green onions
- ½ cup cilantro
- 2 tsp ground cumin
- 1 tsp chili powder
- Juice of 2 limes
- 10 whole wheat tortillas
- Preheat the oven to 400 degrees then place the diced sweet potatos in a 9 x 13 inch dish. Using your hands, toss the sweet potato pieces with one tbsp. of avocado oil. Bake in the oven for 25 minutes, until tender.
- Meanwhile, in large bowl, combine the black beans, chopped spinach, corn, chopped bell peppers, jalapeño, sliced green onion and chopped cilantro. Once the sweet potato is done, reduce the temperature to 350 degrees then add the cooked potato to bowl as well. Sprinkle in the spices and add the lime juice. Stir together until well combined. Lastly, add 1/2 cup of cheese and stir to combine.
- Spread thin layer of salsa over the dish. Scoop veggies into tortillas one at a time. Roll each tortilla then arrange them in the dish. Once all the tortillas are in the dish, top with the last of the salsa and sprinkle with remaining cheese. Cover the dish with foil and bake for 20 minutes. Remove from oven, uncover, then return to the oven for an additional 15 minutes
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