Sweet Potato Bean Enchiladas

Happy Sunday, Everyone!  I don’t know about you guys, but I personally could eat Mexican food every day if the opportunity presented itself.  Tacos, burritos, enchiladas, nachos, the list goes on.  Finding myself in a Mexican cuisine kind of mood, I decided on enchiladas for today.

Ingredients

1 package of tortillas (you can of course use gluten-free tortillas if you wish)

1 can of enchilada sauce (though if you cannot find this, just use some salsa)

1 sweet potato, cooked (to do this, puncture holes with a fork all over the potato surface.  Then cook in the microwave for 4-5 minutes.  Check for doneness by pressing a fork into the surface of the potato.  When it sinks in with ease, the potato is done.  If not, cook for another 3-4 minutes).

Goat cheese (* this is low in lactose)

1/2 cup of red onion

1/2 cup of chopped mango

1 can of either refried beans or black beans, drained and rinsed.

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  1. If you choose black beans, cook these along with the onions in a skillet on medium heat for 4-5 minutes.  However if you go with refried beans, no need for any prior cooking.
  2. On each tortilla, smear a small spoonful of goat cheese along its length, then heap a few spoonful’s of beans in a line through the middle of the tortilla.
  3. Scoop a few spoonful of the cooked sweet potato on top of the beans.
  4. Sprinkle some of the red onion on top of the sweet potato (HOWEVER, if black beans, the onions are already mixed in with them during prior cooking)
  5. And finally, scatter a few pieces of mango along the length of bean mixture.
  6. Roll the tortilla up, tucking in the ends somewhere midway through the rolling.  Unfortunately this is not something I can type out and instruct through written text.  You will need to figure it out via trial and error by doing 😉
  7. Put the rolled, filled enchiladas in a baking dish, tucked close alongside one another.
  8. Once all the enchiladas are lined up in the pan, top with either salsa or enchilada sauce.  Optional: you can top with a sprinkling of cheddar cheese if you wish.
  9. Bake at 350 degrees F/175 degrees C for 25-30 minutes.  Important: cover with aluminum foil during baking.  Spray the underside of foil sheet with a light sheen of non stick cooking spray.
  10. Enjoy!  I recommend avocado alongside this entrée.  YUM!

Leftovers can be stored in an airtight container in the fridge for up to three days.  Reheating the microwave for 1-2 minutes prior to eating the leftovers.

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