Sweet Potato Black Bean Enchiladas

Posted under , by on published by Nature's Path

Hearty, nutritious sweet potato, bean and kale enchiladas topped with a spicy black bean sauce and baked until piping hot. The only thing that will make these better? All your favourite toppings!

  • 4 servings
  • 25 mins prep, 56 mins cook 1 hr 21 mins total
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Ingredients:

  • 2 tbsp olive oil (divided)
  • ½ yellow onion, chopped
  • 3 cloves garlic, minced
  • 1 can (2 cups) black beans, rinsed and drained
  • 2 tsp chili powder
  • 1 cup kale (stems removed, finely chopped)
  • ½ cup cooked, chopped sweet potato
  • 3 tbsp + 1 cup Que Pasa Mexicana Medium Salsa (divided)
  • ½ tsp salt
  • 1 tbsp lemon juice
  • 1 cup vegetable broth
  • 1 handful of Que Pasa Thin & Crispy Sea Salt Tortilla Chips, slightly crumbled
  • 5-6 medium-sized flour tortillas

TOPPINGS:

  • Sliced avocado and green onion
  • (optional: red onion, cilantro, and sliced chili peppers)

Directions:

Microwave method (quick and easy): Microwave on high for 5-8 minutes (flipping halfway through) or until the center feels tender when poked with a knife.

Baking method: Preheat oven to 375F and bake on a cookie sheet for 45 minutes to 1 hour (depending on the size of the potato), or until the center feels tender when poked with a knife. Allow the potato to cool before peeling the skin off (optional) and chopping roughly.

  1. In a large skillet, heat 1 tbsp of olive oil over medium-high heat. Add the onion, garlic, black beans, and chili powder. Sauté until the onion is translucent and tender. Mash about 1/4 of the beans, mix, and set aside.
  2. Heat 1 tbsp of olive oil in a skillet. Add the chopped kale and sauté until tender.
  3. Add the chopped sweet potato, 3 tbsp salsa, 1/2 tsp salt, 1 tbsp lemon juice, and 2/3 of the seasoned beans from step 1. Stir well and cook for 1-2 minutes before tasting and adjusting the seasoning as desired. Set filling aside.
  4. In a blender, combine the remaining 1/3 of the beans from step 1 with 1 cup vegetable broth and 1 cup of salsa. Blend on high until smooth.

Assembly:

  1. Preheat oven to 375 F.
  2. Spread each tortilla with a generous layer of sauce. Divide the filling evenly among tortillas and arrange the filling in a line down the center of each tortilla. Top with crumbled tortilla chips. Roll up the sides and place enchiladas, seam side down, in a 9×9 baking dish.
  3. Top with remaining sauce and bake for 20-25 minutes.
  4. Just before serving, top with chopped green onion, cilantro and sliced avocado.

Tip: Cooking sweet potatoes – Prepare your sweet potato by giving it a good scrub and pricking the skin with a sharp knife or fork.

 

Brittany Mueller

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