Sweet Potato Enchiladas
Try this Sweet Potato Enchiladas recipe
Try this Sweet Potato Enchiladas recipe
- 2 tablespoons lime juice
- 1 packet taco seasoning
- 1 cup brown rice uncooked
- 1 cup red enchilada sauce
- 3 tbsp. olive oil separated
- 1 cups sweet bell peppers
- 2 cups sweet potatoes
- 1 (15.25 ounces) can black beans drained and rinsed
- 1/2 teaspoon minced garlic optional
- 1 and 3/4 cup salsa (i used mild) separated
- 1/4 cup chopped cilantro packed with stems removed
- 2 cups freshly shredded cheddar cheese separated
- 12 white or whole-wheat tortillas
- optional: sour cream extra salsa, cilantro, green onions
- Carbohydrate 19.5320111739903 g
- Cholesterol 0 mg
- Fat 0.451856710132324 g
- Fiber 2.21928747642435 g
- Protein 1.64118435287808 g
- Saturated Fat 0.0948857041257277 g
- Serving Size 1 1 Serving (57g)
- Sodium 356.386498977828 mg
- Sugar 17.3127236975659 g
- Trans Fat 0.0433874750711797 g
- Calories 87 calories
Step-by-step
- Follow package directions to cook one 1 cup of brown rice. So when it is cooked, it will yield about 2 cups.
- Meanwhile, peel and chop (into small pieces) the sweet potatoes. In a large skillet, combine 2 tablespoons olive oil and the sweet potatoes over medium-high heat.
- Cook until the potatoes begin to get tender (about 8 minutes) and then add in the sweet peppers (remove stems and seeds and chop) with the last tablespoon of olive oil. Cook for an additional 3-4 minutes and then add in the minced garlic and black beans. Stir for another 30 seconds to a minute.
- In a large bowl combine the sweet potato mixture with 1 cup salsa, 1 packet taco seasoning (you can use less than a packet if desired), and cooked rice. Stir it all together really well. Add in the lime juice and chopped cilantro. Season with salt and pepper. (Increase lime juice or cilantro here if desired).
- Preheat the oven to 350 degrees F and grease a 9 x 15 pan with nonstick spray. Smooth on the bottom of the pan the remaining 3/4 cup of salsa.
- Scoop about 1/2 cup of the mixture onto the left side of a white or whole-wheat tortilla. Sprinkle with a handful of cheddar cheese (you can leave it out for a healthier meal). Roll it up.
- Place the enchilada seam-side down into the prepared pan. Repeat until the pan is filled with enchiladas.
- Pour 1 cup red enchilada sauce over the enchiladas and sprinkle with 1 cup of cheese. (If you use packaged and pre-shredded cheese it tends to get greasy when baked so I like to use freshly grated!)
- Bake for 15-20 minutes or until the cheese is melted and the enchiladas are warmed through.
- Remove and enjoy immediately with sour cream (I use fat free), extra salsa, shredded cilantro, or chopped green onions.
Sweet Potato Enchiladas: A Weeknight Winner
Life as a working mom is a whirlwind. Between juggling work deadlines, school pick-ups, and keeping the house somewhat tidy, finding time for a delicious and healthy home-cooked meal often feels like a Herculean task. But I’ve discovered a secret weapon: easy, satisfying recipes that don’t sacrifice flavor or nutrition. And these sweet potato enchiladas are my absolute go-to.
They're not just quick; they're versatile. I can whip them up on a busy Tuesday night after a long day at the office, or I can make a slightly fancier version for a relaxed weekend dinner with the family. The beauty lies in their adaptability. I often adjust the spice level depending on the kids' preferences - sometimes opting for a milder salsa, other times adding a little extra kick for the adults. You can experiment with different cheeses, too. Cheddar is a classic, but pepper jack or Monterey Jack would also be delicious.
The sweet potatoes add a lovely sweetness that balances perfectly with the savory spices of the taco seasoning and enchilada sauce. This recipe is a wonderful way to sneak in some extra vegetables, and the hearty black beans add a great protein boost, making it a satisfying and nutritious meal. My kids, who aren't always the biggest vegetable fans, devour these enchiladas without complaint. This alone makes it worth the effort!
What I particularly appreciate about this recipe is its make-ahead potential. You can prep most of the ingredients ahead of time – chopping the sweet potatoes and peppers, cooking the rice – and then assemble the enchiladas just before baking. This means that on those crazy busy evenings, I can have a healthy and delicious dinner on the table in a fraction of the time. The vibrant colors also make it an aesthetically pleasing dish – always a bonus when you're trying to create a sense of calm and normalcy after a chaotic day.
Beyond the convenience and deliciousness, this recipe is deeply personal. It’s become a part of our family routine, a comforting ritual that reminds us to slow down and connect amidst the chaos. The aroma of baking enchiladas fills the kitchen, creating a warm and inviting atmosphere. It’s a small act of love, a little slice of home amidst the demands of modern life. I love sharing this dish with my family, and the joy on their faces as they savor each bite is the best reward.
This isn't just a recipe; it’s a testament to the power of simple meals to bring comfort, nourishment, and connection. It's a reminder that even amidst the whirlwind of a busy life, we can still find time to nourish our bodies and souls with delicious and healthy food.
Tips and Variations:
- For a vegetarian option, omit the cheese.
- Use different types of peppers – poblanos or anaheims would be great additions.
- Add other vegetables like corn or zucchini.
- Experiment with different types of cheese.
- Make it a complete meal by adding a side salad or some steamed broccoli.
I hope you enjoy this recipe as much as I do. It's more than just a meal; it's a moment of peace in the midst of a busy life. Bon appétit!
