Though we loaded up on the veggies, we didn't skip on the good stuff!
Though we loaded up on the veggies, we didn't skip on the good stuff!
Number of Servings: 6
12 6-inch corn tortillas 3 cups black beans, drained and rinsed 2 cups shredded sweet potatoes 1/2 t olive oil 1 medium onion, chopped 3 cloves garlic, chopped 4 cups fresh spinach 1 T cumin 1 T chili powder 1 T paprika 1 cup salsa 1/2 cup lowfat sour cream 1 cup shredded light cheddar cheese, divided salt and pepper to taste
Sweet potatoes and black beans are a match made in heaven. Add salsa and sour cream, plus some cheese, and I am one happy woman. This dish came about because I wanted to make better-for-you enchiladas.
This dish is high in fiber and full of protein, and it contains two servings of vegetables per serving.
I shred the sweet potato using my food processor. You could use a box grater. You could also cut it into a small dice and cook it with the onion and garlic until almost tender.
Preheat oven to 375 degrees Fahrenheit.
In a skillet set over medium-high heat, saute onion and garlic in olive oil. Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes, half the cheese and black beans and stir to combine. (You can add a pinch of salt here. I didn't.)
Spray a rectangular casserole pan with nonstick cooking spray. Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Mix salsa and sour cream, then pour over the enchiladas, then sprinkle on the cheese.
Bake for 25 minutes covered, then remove lid for remaining 5 minutes to allow cheese to fully melt.
ASHSV123: they are "better for you" enchiladas & there is nothing wrong with trying to make mexican food healthy. I'm mexican & I change up my mexican recipes to make them healthier as well. besides isn't that why we come on this website anyway.
This is amazing! We are confirmed non-vegetarians in my house and we LOVED this! Added a can of southwest corn to the veggies and wound up layering it lasagna-style since we had so much of the veggie filling. Delicious and so satisfying! We will be making again and again.
Very easy & my boyfriend & I really enjoyed it. I agree with the previous comment, corn is a must. I also added cilantro with the spinach. Added water with sweet potatoes until they were moist. Stacking may be better than individual enchiladas as the corn tortillas tend to fall apart after cooking
I made this tonight and it was a huge hit. I used whole wheat tortillas and Newman's Own Peach Salsa. The spices were delicious and mild. Next time I might add a little cayenne to add some heat.
These were sooooo good! I made them last night almost following the recipe exactly except that I couldn't find corn tortillas so I used whole grain corn and jalapeno tortillas. All I can say is Yum! I think next time I will add some corn for added texture and flavour but it was delicious as is!
Wasn't too hard to make, but still took a little longer to prep than I could handle on a typical weeknight. A good Saturday or Sunday recipe for full time working moms. I don't usually have a dinner without meat and this was not bad at all. We did fear what the fiber would do to us, but not bad.
Carbs count is too high for DH (diabetic). But blanched leaves - either outer leaves from one of the cabbages, or even Chinese cabbage or romaine lettuce. Black beans? Is that peas, or is it some kind of bean (I'm in Scotland). Sounds like a great way to use up odds and ends, or left-overs.
Being a diabetic, the carbs are a lttle high for me, but the combination looks interesting. I'm going to make it for two of my adult children for a different kind of meal! I know my daughter will love it since she avoids eating meat!!
This was easier to make than I thought it would be. I made it because it was nutritious. I was skeptical about how it would taste. It tasted better than I thought it would. DH is eating them now for the first time. He is not in a good mood, but the enchiladas still get a thumbs up!
If ever any Spark recipe deserved the "Incredible" rating, this is it. These enchiladas are a snap to put together and the pay off is awesome. I've never used the sour cream + salsa mixture before and I was so pleased with the results. I think I'm going to try other enchiladas with the topping.
This was fantastic! My husband loved it as well, so hard to believe it is as healthy as it is! It's a keeper, will definitely make again. I didn't have low fat cheese so my calories were a bit higher, otherwise made exactly to recipe. Mmmmmmmmmmmmmm
I made this recipe for my family that I assist. One is vegetarian, another is gluten free. It is a challenge. Everyone loved this recipe. I will definitely keep this in my line-up. I did layer the dish as I was short on time. I used a peach salsa as one reviewer mentioned. Delicious.
was good needed more onion and spices. Left out the sour cream and used a Mexican Cheese shredded mix. If you don't want to bake it, cook the potato with the onions and garlic. It takes an additional 10 minutes. Warm the soft corn tortilla in a toaster oven.
I am interested in becoming a vegetarian along with my weight loss efforts. I will certainly try this and probably spice it up a bit as I enjoy food with a little kick. Sounds good and there are numerous reviews here stating that it is very tasty. Thank you.
This is one of the best enchilada recipes I have tried! Even my carnivore DH likes them. We put chopped jalapenos on top. I like Lunaloca's suggestion about layering it too. I love enchilada or tamale pie and these ingredients would work for both.
I love, love, LOVE this recipe! I make it exactly as written (except for omitting the salt and pepper - it's not needed at all!), and use homemade beans and salsa when available. It's delicious, filling and is excellent when reheated for lunch! Yum, and thanks!
I used fresh kale from our CSA box instead of spinach, and added mushrooms & carrots from the box, too. I could only fit 10 enchiladas in my pan, but that might have been how I placed them since my tortillas were breaking. We haven't eaten them yet, but they SMELL wonderful!
Hey, Floridaghost! Yesterday, I saw a recipe that wrapped a filling in collard greens. Perhaps you could do the same. And one of the comments for that recipe said she used cabbage instead of collards. Just make sure you steam the leaves first!
This recipe sounds great and looks yummy, but I stay away from processed foods, such as tortillas, for health reasons (sugar and starch). What would be a good substitute (prefereably one I can make from scratch (to control the sugar and other ingredients) and still enjoy a dish like this.
The kids didn't rave about this, but it could have been my cooking. As others have said, it makes a lot! I layered it-glad I did. I would have liked the sweet potatoes to be cooked more & with putting the spinach in first, that didn't happen. Would try steaming them first next time to soften.
High in fiber and protein, and by adding a small serving of fruit to complete the meal, it would still come in just a bit over 400 filling cals! I'm printing this off to add to my shopping list!
HUGE hit in my house. Made it as written except I only had low-carb tortillas which worked well. Served it on a bed of shredded lettuce and it was really, really good. I added cilantro on top of mine; DH had more salsa.
This recipe was EXACTLY what I needed to convert my mucho carnivore husband to a vegetarian meal once a week. I substituted frozen spinach for the fresh and made the whole thing as a low work casserole (layered tortillas) instead of enchiladas
I will definitely make them again. I took the suggestion of adding corn since my hubby is a corn fanatic, & they were very filling! I had to revamp my calories a bit, as I only had whole wheat tortillas & regular cheese, but the calorie count was still good for dinner. Thanks for the meatless idea!!
I really hate sweet potatoes, but I would sub napales` for them. Great nutrition in them too.. I make my own enchilada sauce with tomatoes,cominos, chile`ancho, garlic, pepper, mild chiles, chili powder, onion.
This was delicious. Absolutely delicious. I made fresh homemade beans and didn't need additional seasoning...added corn...homemade salsa. This was my first time making enchiladas. This recipe will become a staple with my family.
First time making this and it was AMAZING! Yes, it was messy... I didn't need to microwave the tortillas with the sauce on it. I microwaved them prior to dipping, and they were still soft. My husband LOVED them and I will be making them again for sure :) Thank you for this amazing recipe. :)
I made these last night and it came out pretty good! Almost followed everything exactly, just swapped out the sour cream for greek yogurt. I agree that this is probably a meal that should wait for the weekend if you are in a hurry or need to make something quick. Next time I won't use so much onion
Awesome, was a huge hit, actually followed it to a tee. Actually didn't take that long to make, what was great is that while it bakes, you can clean up the kitchen. Will be making this again.
I thought these were surprisingly tasty! I added a 1/2 cup corn, but it's not needed! I have to say that the mix was full of BEAUTIFUL color when I put it in the tortillas (I used whole wheat). I couldn't get 12 out of it (they wouldn't fit, anyway!). I steamed my potatoes a bit beforehand, too.
I made the black bean brownies yesterday and just thought they were okay. So, tonight to redeem black beans and Stepf's recipes I made this for dinner. OMGosh!! These were so good. And so filling! I will definitely make these again!!
Realized that I had all the ingredients to make this if I made a couple of s ubstitutions and it was AMAZING. I used whole grain flour tortillas instead of corn. Kale was used instead of spinach and greek yogurt instead of sour cream. I did use a little more cheese. 347 calories/servings.
The best new vegetarian recipe I have found in a long time. I left out the chilli powder (as I have young grandchildren) and used a home made chipotle salsa and smoked paprika. I will certainly be making this regularly.