Sweet Potato Black Bean Enchiladas
Prep time: 
Cook time: 
Total time: 
Serves: 5
Use store bought or homemade enchilada sauce.
  • 10 small corn tortillas
  • 1 tbs coconut oil
  • 1 clove garlic, minced
  • 2 sweet potatoes, chopped
  • 1 cup grape tomatoes, halved
  • 5 cups spinach (I used frozen...you'll want about 1 cup when cooked)
  • 1 cup corn (again, I used frozen)
  • ½ red onion, chopped
  • 1 20 oz can black beans, rinsed and drained
  • 2-3 cups enchilada sauce
  1. Preheat oven to 350 F
  2. Add sweet potato to a pot of a boiling water. Cover and reduce to a simmer, cooking until tender (about 10 minutes). Drain and set aside
  3. Meanwhile, heat oil over medium heat in a large pan, and cook onion until translucent.
  4. Add garlic, reduce heat to medium-low and cook for an additional 2 minutes
  5. To the pan, add beans, chopped tomatoes, corn and spinach
  6. Cook for an additional 10 minutes, until spinach is wilted (if using fresh) and tomatoes are softened and corn is cooked through.
  7. Meanwhile, prepare enchilada sauce if making homemade
  8. Cover the bottom of a large baking dish with a thin layer of enchilada sauce
  9. Add ½ cup of filling to each tortilla, wrap and place in dish
  10. Pour remaining enchilada sauce and any left over filling over top
  11. Bake for 20 minutes
Recipe by Home at Six at http://homeatsix.com/2014/08/sweet-potato-enchiladas/