The Best Ever Sweet Potato Enchiladas
Looking for a healthy way to enjoy your enchiladas, or a creative way to enjoy your sweet potatoes? Here it is!
In this one delicious dish you can have your sweet potatoes and eat them too. Lol I'm always looking for fun ways to serve vegetables for dinner. Meat really gets pricey and we certainly can't have enough vegetables in our diet. We have a number of vegetarian friends that come over for dinner as well.
It's great having a handful of these scrumptious recipes handy for when they visit.
Sweet potatoes may be one of nature's unsurpassed sources of beta-carotene.(WHFoods) Although this is the biggest gift that these babies have to provide, it's definitely not the only one.
These vegetables are also packed with valuable vitamin A, which is an important "medicine" for the immune system, and inhibits bacteria and viruses from "putting down stakes" and starting infectious diseases in your body. (Discovery Health)
Antioxidant properties and anti-inflammatory properties are just two more wonderful benefits of eating sweet potatoes. By eating them regularly, they will also lower the potential health risk posed by heavy metals and oxygen radicals in your system from other foods.
Sweet potatoes don't even take long to prepare. Cutting them into 1/2-inch slices and steaming them for just seven minutes not only brings out their great flavor, but helps to maximize their nutritional value. And you can add cinnamon, nutmeg, and/or cloves for extra flavor and nutrition. Yum!
What extra would you add to this dish if you made it?
- 2 medium sweet potatoes
- 1 (10.75oz) can black beans
- 2 cloves garlic
- 2 tablespoons vegetable oil
- 1 (12 count) package flour tortillas
- 1 (15oz) can enchilada sauce, green and red are both good choices
- 3 cups shredded cheese
- Preheat your oven to 375 degrees F. Prepare a 9x13 glass casserole dish by spraying it generously with cooking spray.
- Begin by scrubbing your sweet potatoes under running water to remove an debris from the outside of your potatoes.
- Peel your sweet potatoes (and throw the peels in the trash can so they don't destroy your garbage disposal) and set them aside on a cutting board.
- Depending on the potatoes you chose, these may be very difficult to chop up. I would start by cutting them in half and laying them cut side down on your cutting board.
- This should make them a little easier to chop up. I would chop them into very small pieces so that they cook faster and are easier to stuff into your tortillas.
- Pour them into a large cool saute pan until your other items are ready.
- Now it's time to chop up your poblano pepper. Put on some kitchen gloves before attempting this as they will burn your skin.
- Just as you would with chilies or jalapenos, you will want to remove the stem and seeds before chopping.
- I suggest chopping them up into big pieces and dropping them into your food processor to get them into smaller pieces.
- Drop your 2 cloves of garlic into your food processor with the poblano pieces and process only gently, as you don't want to puree your pepper.
- Add this mixture to your saute pan as well.
- Finally open your can of black beans and drain as much of the liquid out as you can.
- Add these to your saute pan, along with your vegetable oil.
- Cook on medium heat until the sweet potato pieces soften (or can be mashed with a fork, but aren't completely mushy).
- In the meantime, line your casserole dish with your tortillas so that they can easily be filled when your mixture is ready.
- Sprinkle 1 1/2 cups of your shredded cheese into the bottom of each tortilla.
- When your mixture is heated through and your sweet potatoes are soft, you will want to spoon about 1/2 to 3/4 cup of your filling into each tortilla, making sure that the mixture is evenly distributed.
- Fold in the ends and then roll the tortilla up over the filling. Place the fold of each tortilla facing down in your baking dish so they won't open up.
- They should fill the dish and fit tightly against each other to prevent unrolling.
- Open up your can of enchilada sauce and pour it evenly over the top of all of the enchiladas.
- Sprinkle your remaining 1 1/2 cups of shredded cheese across the top.
- Slide the casserole dish into the oven and cook for about 20 minutes in the oven.
- Feel free to top with sour cream, chives, tomatoes, guacamole, or any other topping you desire.
- Yummy! Yummy!
|Serving size: 1 enchilada|
|Calories from Fat||36|
|% Daily Value *|
|Fat 4 g||6%|
|Saturated fat 1 g||5%|
|Carbohydrates 23 g||8%|
|Sugar 2 g|
|Fiber 5 g||20%|
|Protein 6 g||12%|
|Cholesterol 7 mg||2%|
|Sodium 70 mg||3%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
Enchiladas are one of the most versatile of foods. You can throw in some chicken onions and cheese and have some amazing chicken enchiladas, hamburger, beef, chicken, pork, or seafood fajitas, can also be used with a variety of different toppings to mix and match and make a unique dish for your family.
What great is the sheer variety of toppings you can also use. I personally have a green, red, black, or brown enchilada sauce, or you can pour guacamole, sour cream, or cheese over the top, along with just about anything else.
Veggies also make for amazing enchiladas, as you can see by the sheer variety of different veggie enchilada recipes that I have published. Make sure to check out my Black Bean and Avocado Enchiladas, and my Mushroom Asparagus Enchiladas as well!
My husband and I joke that we could have enchiladas every night of the week for a month and never have the same dish twice. I'd be very interested to know what great enchilada recipes that you come up with!
Would you eat vegetable enchiladas?
© 2013 Victoria Van Ness