Sweet Potato Enchiladas
Try this Sweet Potato Enchiladas recipe, or contribute your own.
Try this Sweet Potato Enchiladas recipe, or contribute your own.
- 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
- 1/2 teaspoon minced garlic optional
- 1/4 cup chopped cilantro packed with stems removed
- 2 cups freshly shredded cheddar cheese separated
- optional: sour cream extra salsa, cilantro, green onions
- 1 (15.25 ounces) can black beans drained and rinsed
- 1 and 3/4 cup salsa (i used mild) separated
- 12 white or whole-wheat tortillas
- 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 enchilada (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 13 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
As a busy working mom, I'm always on the lookout for quick, healthy, and delicious meals that the whole family will enjoy. This Sweet Potato Enchilada recipe has become a staple in our household, a perfect blend of savory and satisfying, ready in under an hour. Forget complicated techniques and long ingredient lists; this recipe is surprisingly simple to execute, even on a chaotic weeknight.
The beauty of this dish lies in its versatility. Feel free to adjust the spice level to your liking, adding more or less taco seasoning depending on your preference. I often use mild salsa, but a medium or even hot salsa would add a delightful kick. Similarly, you can experiment with different types of cheese – Monterey Jack, pepper jack, or even a blend would work wonderfully. And if you're watching your calories, you can easily omit the cheese altogether, or use a reduced-fat version.
What really sets this recipe apart is the sweetness of the roasted sweet potatoes, which perfectly complements the savory flavors of the black beans, taco seasoning, and enchilada sauce. The texture is also a delightful contrast – the soft, tender sweet potatoes paired with the slightly crispy tortillas create a truly satisfying culinary experience. It's a meal that's as comforting as it is flavorful.
One of the things I love most about this recipe is how easily it can be adapted to whatever ingredients I have on hand. Don't have cilantro? No problem! Parsley or even chives will work just fine. Out of cheddar cheese? A different cheese or even a sprinkle of nutritional yeast will still provide a delicious flavor. This recipe is your permission slip to get creative and personalize it to your liking.
Beyond its ease and adaptability, this recipe is also a fantastic way to get a healthy dose of vegetables into your diet. Sweet potatoes are packed with vitamins and fiber, and the sweet peppers add a vibrant pop of color and nutrients. This dish is not just delicious, it's also good for you – the perfect combination for a busy weeknight.
The preparation is surprisingly straightforward. Roasting the sweet potatoes brings out their natural sweetness, while the simple sauté of peppers and beans adds a depth of flavor. The assembly is equally easy – just scoop the filling into tortillas, roll them up, and bake until bubbly and golden brown. It's a recipe that's perfect for meal prepping. You can make the filling ahead of time, assemble the enchiladas, and then bake them when you’re ready to eat. The flavors actually improve with time, making it an excellent choice for a make-ahead meal.
I often serve these enchiladas with a dollop of fat-free sour cream, a sprinkle of fresh cilantro, and some extra salsa on the side. This adds a fresh and cool contrast to the warm, cheesy enchiladas. It's the perfect way to end a busy day with a comforting and delicious meal that everyone will love. So, next time you're looking for a quick and healthy weeknight dinner, give this Sweet Potato Enchilada recipe a try. You won't be disappointed!
