Sometimes when you invent a recipe, the food heavens align and everything turns out perfectly. That's how I felt the first time I made these enchiladas. They are creamy and full of unique delicious flavors. This recipe is actually incredibly healthy when it comes to most enchilada recipes I've seen; but it doesn't taste like a healthy recipe! The whole time we were eating my husband was like "Does this have cream in it? Does this have chicken in it? How much cheese did you use? It tastes like there is a rich mole on this! This recipe is a keeper! Best new recipe yet!" High praise. While this recipe doesn't have an expensive protein or unhealthy cream in it, it totally satisfies. I love meatless meals that my husband approves of! Plus it comes together in a snap, I love easy meals that my stomach approves of!
6 whole wheat tortillas
1 can black beans, rinsed
1 large onion
1 garlic clove
3 Roma tomatoes
2 tsp chili powder
2 tablespoons vegetable oil
1 tablespoon water
2 tsp oregano
1 medium sweet potato, skinned & shred (should make about 1.5-2 cups)
1 1/2 cup cheddar cheese, shredded
Salt and pepper
Heat oven to 450.
In a blender, puree the tomatoes, avacado, chili powder, half the onion, 1 tablespoon veggie oil, water, ½ teaspoon salt, and ¼ teaspoon pepper until smooth.
Heat 1 tablespoon veggie oil in a large skillet over medium-high heat. Add the other 1/2 of the onion and garlic and cook 3 minutes until soft. Add the black beans, sweet potato, oregano, and ¼ teaspoon of both salt and pepper. Cook stiring frequently until the sweet potatoes are tender, 4 to 6 minutes. Stir in 1 cup cheese.
Spray a 9x13 pan with non stick spray. Fill your tortillas with the bean mixture and roll into enchilada shapes and fill pan. Cover rolled tortillas with blender sauce. Cover with remaining 1/2 cup of cheese.
Bake for 15 minutes until cheese is bubbly. Serve and enjoy!
A meatless meal that satisfies your craving for a stick to your ribs dish. Unique and flavorful combinations that your family won't soon forget. Easy on the waistline and pocketbook, a cinch to pull together, what's not to love? These are one of my favorite ways to eat enchiladas ever, you've gotta try them. You won't regret it.