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December 7, 2011 ·

Meat Free Monday: Sweet Potato & Black Bean Enchiladas

Healthy Eating· Recipes

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Since beginning this blog, we’ve had the wonderful support of our good friends. They give us feedback, suggestions and encouragement.  This week’s meat free recipe comes from my dear friend, Carrie.  Our blog inspired her to start going meat free on Mondays which, whenever our blog inspires someone in any way, it’s the biggest compliment and keeps us doing what we’re doing! Thanks Carrie!

Print Recipe

Sweet Potato & Black Bean Enchiladas

Ingredients

  • 1 jar or can green chile enchilada sauce
  • 1 15 oz can organic black beans rinsed, drained
  • 3-4 cloves garlic minced
  • 1 Fresh lime juice from 1 lime
  • 2 cups heaping cooked sweet potatoes smashed a bit, but still chunky
  • 1/2 cup chopped roasted green chiles
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • Sea salt and black pepper to taste
  • 2 Tbs chopped fresh cilantro
  • 2-4 Tbs light olive oil or vegetable oil as needed
  • 8 white corn tortillas
  • Shredded Monterey Jack cheese

Instructions

  • Preheat oven to 350 degrees F.
  • In a small bowl, combine the drained black beans with minced garlic and lime juice.  Toss to coat the beans and set aside.
  • In a separate bowl combine the lightly smashed sweet potatoes with the chopped green chiles; add the spices.  Season with sea salt and pepper.
  • Pour about 1/4 cup of the green chile sauce into the bottom of a baking dish.
  • Heat a little oil in a skillet and warm each corn tortillas to soften them, one at time.
  • Lay hot tortilla in the sauced baking dish and wet it with the sauce.
  • Spoon 1/8 of the sweet potato mixture down the center.
  • Top with 1/8 of the black beans.
  • Wrap and roll the tortilla to the end of the baking dish.
  • Repeat for the remaining tortillas. Top with the rest of the sauce.
  • Sprinkle with shredded cheese.
  • Bake for 20 to 25 minutes, until the sauce is bubbling around the edges.
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Reader Interactions

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  1. Meat Free Monday: Hot Corn Dip — Everyday Road to Healthy says:
    April 6, 2011 at 11:02 am

    […] Dip recipe my friend made for our Mexican Fiesta.  We ate this with Tostitos tortilla chips and the Sweet Potato Enchiladas I made.  The dip was so good, and I really think what made the dish was the Trader […]

  2. Girlfriends are Good for the Soul — Everyday Road to Healthy says:
    March 30, 2011 at 4:26 pm

    […] us to catch up on books, gossip magazines, and chick flicks.  This year I brought my recipe for Sweet Potato & Black Bean Enchiladas to make for dinner since […]

  3. Recipe Review for Sweet Potato Enchiladas — Everyday Road to Healthy says:
    March 8, 2011 at 1:11 pm

    […] free Monday’s Sweet Potato & Black Bean Enchiladas was a success….well at least for me!  I LOVED them and even just had some for lunch today.  […]

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I will be the big 5-0 next year 🎉 and I really want to be in better shape by the time I get there. Most days I *think* about exercising, but I’m constantly sabotaging my own efforts. My biggest problem is I don’t prioritize my exercise time. I tried adding it as a meeting on my calendar, but I know it’s a “flexible” meeting so I’m always cutting into that time, to the point where I tell myself I no longer have the time. 🤷🏻‍♀️ And if I sit down at my desk in the morning and start checking work emails, the probability that I’ll fit in a workout goes down exponentially.

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