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Sweet Potato and Black Bean Enchiladas

Sweet Potato Black Bean Enchiladas

6 to 8

Prep Time
20 minutes
    Cook Time
10 minutes
       
Print Recipe      
2 fork recipe Sweet Potato Black Bean Enchiladas

Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.

Healthy and satisfying enchiladas that provide a bounty of flavors. Filled with sweet potatoes, black beans, mushrooms, and kale. Topped with a red molé sauce and dairy-free not-cho sauce, these are sure to please anyone who enjoys Mexican food.
You can find the recipe for a plant-based nacho cheese style sauce here.
You can find the recipe for a fairly simple Oaxacan style Red Molé sauce here.

Instructional images follow the recipe.

Ingredients:

  • 8 corn tortillas
  • 1 small sweet potato
  • 1 can black beans (15 oz -no salt added)
  • 2 cups cremini mushrooms (sliced)
  • 2 cups kale (chopped and packed)
  • 2 medium green onions, thinly sliced
  • 1 teaspoon minced garlic
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon ground coriander seed
  • 1/2 teaspoon ancho chile powder (substitute 1/4 teaspoon chipotle powder)
  • 1 tablespoon fresh oregano leaves (substitute 1 teaspoon dried oregano)
  • 1 teaspoon fresh thyme leaves (substitute 1/2 teaspoon dried thyme)
  • 1/4 cup water

Optional Garnishes:

  • 1/4 cup toasted pepitas (pumpkin seeds)
  • 1/4 cup pomegranate seeds
  • 1/4 cup fresh cilantro leaves

Special Equipment:

No special equipment is required.

 

Preparation Method:

Wash sweet potato and microwave on high for 2 to 3 minutes, or until it begins to soften. Remove from the microwave and let cool while gathering the remaining ingredients. When the sweet potato is cool, dice it into ¼ inch pieces.

Heat a large cast iron or non-stick pan over medium heat. Add the mushrooms and 1/4 cup of water and cook about 2 minutes until they begin to soften and release their moisture, stirring occasionally. Add the green onions, garlic, sweet potato, beans, herbs and spices and cook for another minute while stirring. Add the Kale and ¼ cup of water to the pan, cook for another 2 minutes until the Kale begins to wilt. If the mixture is dry, add another ¼ cup of water, and cook for another 2 to 3 minutes until the beans and potatoes are heated through, stirring occasionally.

In a separate pan, warm the tortillas over medium heat until they become soft. Alternatively, wrap the tortillas in paper towels and heat in the microwave for 30 seconds, or until warm.

To serve, place the filling in the center of a tortilla and roll the tortillas form the enchiladas. Top with your favorite salsa, enchilada sauce, molé sauce, or plant-based nacho sauce. Garnish with chopped cilantro and toasted pumpkin seeds

Instructional Images:

After softening the sweet potato by partially cooking in the microwave, saute the mushrooms in a pan until they are soft and add the sweet potatoes. Continue by adding the remaining ingredients as instructed.

{image: Cook the enchilada filling}

Warm the tortillas

{image: warm the tortillas}

Fill and roll the enchiladas

{image: Fill the enchiladas}

Top with your favorite salsa or sauce.

{image: Top with salsa and enjoy}

Enjoy!

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