Sweet Potato Spinach Enchiladas

I woke up this morning to a dreary, grey sky followed by a sudden burst of rain.

Normally I don’t mind the occasional rainy day; it’s a good chance to curl up with a blanket and have a movie marathon or get lost in a good book.

Today, however, I was a little disappointed because I had some fun plans that were ruined by the rain.

I had planned to go to Smorgasburg today, and if you ever visit NYC in the summer, you should definitely include a trip there on your itinerary.

Smorgasburg is a seasonal market filled with over 75 food vendors offering everything from gourmet donuts to dragonfruit dessert bowls and more. Basically, it’s a dream come true for any foodie.

Brunch, Venezuelan street food, and dairy-free ice cream…does it get any better?!

A trip to Smorgasburg always leaves me (and my tastebuds) feeling happy, guaranteed.

However, it’s all outdside…which means it’s not the kind of place you want to go when there’s an active flood warning.

But while the weather may have rained on my parade (pun intended), I decided to make my own mini-feast from home with one of my favorite indulgences: enchiladas.

Enchiladas are easy to make and always tasty. In fact, it’s almost impossible to mess them up…you can add whatever ingredients you want, toss them in the oven, and you’re sure to have a delicious dinner in just half an hour.

These enchiladas have a few modifications to make them a bit healthier.

Avocados add heart-healthy monounsaturated fats, black beans bring protein and fiber, spinach adds some antioxidants, and sweet potatoes provide a burst of beta-carotene.

To make these even healthier, opt for whole wheat tortillas instead of the corn tortillas usually used in traditional enchiladas.

Additionally, make sure to keep your portion size in check. These are super tasty, and I know just how tempting it can be to dig in and devour the entire pan. However, it’s best to limit your serving to one or two at a time. Then you have extra to save as leftovers to enjoy later!

Buen provecho everyone!

Print Recipe

Sweet Potato Spinach Enchiladas

Bursting with flavor and just the right amount of spice, these sweet potato spinach enchiladas are a delicious weeknight dinner option.

Course

Main Dish

Cuisine

Mexican

Prep Time

10 minutes

Cook Time

1 hour

Servings

enchiladas

Ingredients

• 1 sweet potato
• 1/2 cup sour cream
• 1 cup spinach
• 1 15-oz can black beans
• 1 cup cheese
• 6 whole-wheat tortillas
• 1 10-oz can red enchilada sauce
• 1 avocado, sliced
• PAM spray

Course Main Dish Cuisine Mexican Prep Time 10 minutes Cook Time 1 hour Servings enchiladas Ingredients 1 sweet potato 1/2 cup sour cream 1 cup spinach 1 15-oz can black beans 1 cup cheese 6 whole-wheat tortillas 1 10-oz can red enchilada sauce 1 avocado, sliced PAM spray

Instructions

1. Pre-heat oven to 450 F. Cut sweet potatoes into cubes and spread in single layer on sheet pan. Spray lightly with PAM spray and bake 20-30 minutes, flipping halfway, until lightly browned.
2. Spread 1/2 can of enchilada sauce on the bottom of a 9x13 pan.
3. Mix sour cream, black beans, spinach, and sweet potatoes in a large bowl. Spoon mixture down center of a tortilla and top with cheese. Roll up tightly and place in sheet pan, seam side down. Repeat with remaining tortillas, forming a row of 6 enchiladas.
4. Top enchiladas with remaining 1/2 can of enchilada sauce and sprinkle remaining cheese down the center.
5. Bake for 30 minutes at 450 F until cheese is melted and bubbly. Top each with a slice of avocado, serve, and enjoy!

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