Vegetarian Enchiladas

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Preparation time: 1 hour
Cook time: 45 minutes
Total time: 1 hour 45 minutes
Yield: 6 large enchiladas

Ingredients:
  • 2 cups sweet potato, peeled and chopped 
  • 1 Tbsp. + 1 tsp. extra-virgin olive oil
  • 1 medium red onion, diced
  • 3 large garlic cloves, minced
  • 1 cup jarred roasted red pepper, drained and chopped
  • 1/2 cup oil-packed sun-dried tomatoes, drained and finely chopped
  • 2 cups baby spinach, roughly chopped
  • 1 (14-ounce) can of black beans, drained and rinsed
  • 2 1/2 cups enchilada sauce
  • 1 Tbsp. fresh lime juice
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. fine sea salt, or to taste
  • 5 to 6 medium/large soft tortilla wraps
Toppings:
  • Cheese
  • Sour cream
  • Green onion
  • Red pepper flakes
  • Avocado
  • Cilantro

Directions:
  1. Lightly grease a 9x13" baking dish. Set aside.
  2. Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork-tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
  3. In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
  4. Preheat the oven to 350°F.
  5. Add the chopped roasted peppers, sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
  6. Stir in 1/4 cup plus 2 Tbsp. enchilada sauce, followed by lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
  7. Add 3/4 cup of enchilada sauce onto the bottom of your casserole dish and spread it out evenly.
  8. Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce. Cover in shredded cheese.
  9. Bake the enchiladas, uncovered, at 350⁰F (180°C) for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
  10. When enchiladas are ready to serve, garnish with sour cream, chopped cilantro, avocado, red pepper flakes, and green onion. 

*Recipe from ohsheglows.com

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