Here is my new favorite recipe! I work a ton, and when I’m not working I’m usually running out the door to an event or dinner. I get tired of eating out constantly, but finding the time to cook is hard. I love this meal because it is quick and easy to prepare – and healthy. The enchiladas are tasty with a combination of sweet and spicy flavors.
Preheat oven to 350 degrees. Drain and rinse a can of black beans, then combine with a can of green chiles and chili garlic sauce (optional).
Add cooked sweet potato (I microwave for five minutes until soft enough to scoop from skin) to the mixture with cayenne pepper and a pinch of cinnamon to taste. Then, mash everything together with a fork until mixed well.
Spoon mixture on tortillas, (La Tortilla Factory makes several high fiber/high protein options that are great), and roll tight.
Cover the bottom of a baking dish with green enchilada sauce or salsa verde. Place the eight enchiladas side by side. Top with more sauce and shredded cheese. Bake for 25 minutes.
While the enchiladas were baking, I made fresh tortilla chips and guacamole. Cut tortillas into 1/8ths.
Brush each slice with olive oil on both sides and top with sea salt and any other seasonings you like.
My guac secret ingredients: a little garlic, lime juice, a few dashes of hot sauce and sea salt. Sometimes I add cilantro and red onion too.
Baked for 10 minutes at 350 (same as the enchiladas).
After 25 minutes, I had tasty enchiladas topped with melted cheese, plenty of sauce and just enough crunch from the tortillas.
I got this recipe from my co-worker. I don’t know where the recipe originally came from, but I know it has been altered a bit to be made healthier, so here is the full ingredient list: