Sweet Potato Black Bean Enchiladas – Prepare these ahead of time and pop them in the oven when you’re ready for dinner for a healthy and easy weeknight meal.
My little baby blog is 3 months old today!
These 3 months have taught me so much already. Mostly I’ve learned that blogging is hard! I’ve spent countless hours learning about Rich Pins and RSS feeds and how to take a pretty picture of a bowl of soup. I’ve had a few highs, like getting my first pictures accepted to FoodGawker and TasteSpotting, and lots of frustrations, like cooking delicious food that isn’t at all photogenic, accidently shutting down my entire site for hours, and erasing everything off my boyfriend’s phone. Plus there’s trying to blog consistently without even owning a computer, making do with free, online photo editors, and having pretty much no clue how to use my camera.
I’ve had many moments where I’ve had to wonder, “what’s the point?” There are so many incredible, established bloggers out there. Is there really any need for just another blog by just another girl? What do I have to offer? My pictures aren’t that great, I’m not even that good at cooking, really. I don’t know how to leverage social media (who has the time?!), and SEO is still a mysterious black box to me. What will people think of my posts, my pictures, my recipes, my writing? What will people think of me? Will anyone even read this? Maybe I can’t do this?
But then, when I push all that self-doubt aside, I’ve had many more moments where I’m excited by what I’ve already learned and created in such a short time. I’m excited by the community of bloggers and seeing what everyone else is sharing. I love the comments that trickle in from people who have read and enjoyed my posts and maybe even tried a recipe. I love when someone pins something I posted. I love seeing how my photography has improved by leaps and bounds though I still struggle to get a good shot before my lunch gets cold. There’s the satisfaction that comes with clicking ‘publish’ on a new post. The way this blog captures, forever, a moment in time, and a meal long eaten and otherwise forgotten. Blogging has been a creative outlet, a social forum, a challenge. I’m not sure how long this will last, or what direction this blog will go, but for now I’ll keep cooking and baking and eating, staging and shooting and editing, writing and reading and learning. I’ll keep doing and I’ll keep blogging.
Now, onto the recipe! Since I’m still obsessing over The Oh She Glows Cookbook, these Sweet Potato Enchiladas were inspired by her vegan enchiladas. I passed on her avocado sauce, but tried the enchilada sauce recipe, and this sauce is so good! You won’t be missing the piles of cheese at all when you try this recipe.
Bonus, these enchiladas can be prepared ahead of time and popped in the oven when you’re ready for dinner. I was worried they would get soggy, but I prepared them and didn’t bake until the next day and they were perfect with just enough crispness to the tortilla. They also reheat well and are even delicious cold.
- 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
- Preheat oven to 350 F
- 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
- Meanwhile, heat oil over medium heat in a large pan, and cook onion until translucent.
- Add garlic, reduce heat to medium-low and cook for an additional 2 minutes
- To the pan, add beans, chopped tomatoes, corn and spinach
- Cook for an additional 10 minutes, until spinach is wilted (if using fresh) and tomatoes are softened and corn is cooked through.
- Meanwhile, prepare enchilada sauce if making homemade
- Cover the bottom of a large baking dish with a thin layer of enchilada sauce
- Add ½ cup of filling to each tortilla, wrap and place in dish
- Pour remaining enchilada sauce and any left over filling over top
- Bake for 20 minutes
Find Angela’s Easy Enchilada Sauce HERE.