This past Wednesday, I talked about my favorite thing to make and eat at home. And that is my sweet potato and black bean enchiladas. I make several variations on this recipe; I've added meat; sometimes I'll do butternut squash instead of sweet potatoes. But these. These are my flavors. Perfect for any day of the week!
With my Project Lean & Clean I got going on, I thought I'd eliminate the tortilla (soo sad! I love tortillas!!!) and use the sweet potato as the carb in this dish.
It worked perfectly!
It's kind of like a scalloped potato effect..except with tex mex flavors! Yumm-o!
Ok, sorry. I did not mean to say "Yumm-o."
Whoops. Did it again...
Let's move on.
Veggie Enchilada Stacks
2 sweet potatoes
2 cans of black beans, rinsed & drained
1 10 oz bag of frozen spinach
1 can enchilada sauce
1/4 cup reduced fat or fat free sour cream (plus additional, for topping)
1/4 tsp chili powder
1/4 tsp cumin
1/4 tsp garlic powder
salt & pepper to taste
1 cup of reduced fat cheese
pickled jalapenos, cilantro (optional, for topping)
Cook spinach by the directions on the bag. Mix cooked spinach, black beans, spices, 1/4 cup of fat free sour cream and 1/4 cup of enchilada sauce in a bowl and set aside.
Partially cook your sweet potatoes in the microwave for about 4 minutes, so they are easier to slice. Slice with a mandolin on a medium setting. You can also cut these by hand, but I'm not skilled enough to make consistent cuts.
Drizzle a layer of enchilada sauce on the bottom of a greased 9X13 pan. Layer slices of sweet potatoes on top of this, overlapping slightly. Add half of the filling (should be about 2 cups) on top. Then sprinkle 1/2 cup of cheese on top of that and lay down another layer of sweet potato slices and drizzle with enchilada sauce. Then add the rest of the filling, a final layer of sweet potato slices and more enchilada sauce. Top with 1/2 cup of cheese and pickled jalapenos & cilantro, if desired.
Bake in 375F degree oven for 40 minutes.