Sweet Potato & Black Bean Enchiladas

This is another recipe that I was too excited about to wait to post it.  I know what you’re thinking – sweet potatoes in Mexican food, what?  But I’m telling ya, this blend of flavors is as delicious as it is unique.

Sweet Potato and Black Bean Enchiladas

• 2 sweet potatoes (cooked, peeled and mashed)
• 4 tablespoons cilantro (chopped, divided)
• 1 onion (chopped)
• 2 cloves garlic (minced)
• 1 can black beans (drained and rinsed)
• 1/2 cup water
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 2 tablespoons soy sauce
• 1 package Flat Out Light wraps (the 90 calorie kind)
• baby spinach leaves (torn)
• 1 can green chili enchilada sauce
• 1 handful cheddar cheese (optional)

Peel, cook, and mash sweet potatoes (I steamed mine in the microwave, but you could boil them too). Mix the sweet potatoes, and 2 Tbs of the chopped cilantro. Saute onions with a little cooking spray until translucent.  Add the garlic and saute until fragrant, just about a minute.   Add the beans, water, chili powder, and cumin, soy and cook until most water has evaporated. Mix in the cilantro and remove from the heat. Mix in the mashed sweet potatoes, until they loose their orange color.

Load your tortillas with bean/potato mixture and torn spinach leaves (if using).  Place in lightly sprayed baking dish.  Repeat until all enchiladas are rolled.  Top with enchilada sauce and cheese (if using).  Bake at 350 degrees for about 20 minutes, (edges will start to crisp).

Serve with tomatoes, lettuce, avocados, sour cream, or anything else you might fancy. : )

Variations: 1) Leave off cheese for lactose-free meal. 2)Just eat the stuffing for a really healthy snack/lunch.