Sweet Potato and Black Bean Enchiladas – an easy, healthy dinner your whole family will love!
Happy Monday! Hope you all had a great weekend! We enjoyed some quality family time and Jeff treated me to dinner to celebrate reaching 20,000 Instagram followers! (You can follow my account here). Thank you guys so much for all of your support of this blog of mine. I feel so blessed to do what I love for a living and be able to stay home and take care of my kids. It’s a dream come true.
But enough about me, let’s talk about you! Are you in need of a fun and different dinner idea for the week that wont break your healthy new year’s resolutions? Look no further! These Sweet Potato and Black Bean Enchiladas hit the spot every, single time. They are so flavorful and filling that you definitely wont miss the meat. I always make them using my favorite homemade red enchilada sauce, but you can buy the large can from the store if you want. And feel free to add extra veggies too, like spinach or chopped zucchini. My little kids and husband all love these, so I hope your family will too! They’re healthy and delicious!
Sweet Potato and Black Bean Enchiladas - an easy, healthy dinner your whole family will love!
- 1 recipe brown rice (2 cups cooked)
- 1 batch homemade red enchilada sauce*
- 2 small/medium sweet potatoes , peeled and chopped into small pieces
- 2 Tbsp olive oil
- salt and pepper
- 1 tsp garlic , minced
- 1 large bell pepper , diced (any color you like)
- 1 can black beans , rinsed and drained
- 10-12 large white or whole wheat flour tortillas
- 2 cups cheddar cheese , divided
- Chopped fresh cilantro , for topping
- 1 avocado , peeled, seeded and chopped, for topping
Add the chopped sweet potato to a large skillet over medium heat. Drizzle with 2 tablespoons of olive oil and season with salt and pepper. Cook for about 5 minutes, until they begin to get tender. Add 1 tsp minced garlic. Add chopped bell pepper and black beans and toss to combine. Cook for a few more minutes, until sweet potatoes are completely tender. Add cooked rice and 3/4 cup of the enchilada sauce and toss to combine.
Preheat oven to 350 degrees F.
Cover the bottom of a large casserole dish with a thin layer of enchilada sauce. Add a big spoonful of filling along the edge of a tortilla and sprinkle with cheese. Roll tightly and place, seam side down, in the pan. Repeat with remaining tortillas and filling. Pour sauce over the enchiladas (you may not need to use all of it, depending on how much sauce you like). Sprinkle remaining cheese over top. Bake at 350 degrees F. for 20-30 minutes.
Garnish with chopped avocado and cilantro.
*You can make the enchilada sauce sauce several days in advance. Store in the fridge in an air-tight container
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