Sweet Potato Bean Enchiladas

So I am sitting here without much to say right now. It is currently Sunday night and I am tired especially because of the time change.

I had grand plans of getting caught up on some stuff and what not, don’t we always? But that has not happened. I did enjoy some tea and chocolate after dinner and my mom put our The Fault in our Stars (even though I just watched it last Thursday) because she hasn’t seen it. So lets get to these yummy enchiladas I made last week and want to share out recipe with you.

We love bean and sweet potato enchiladas in our house. We saw a recipe for it at one point but never found it again and just made up our own way of making them, each time we may change a few hints but it is pretty simple and we stick to the same spices. We “prepped” the sweet potatoes the night before this time since we both had busy days the next day but really they don’t take that long.

Sweet Potato & Bean Enchiladas:
– 3 medium sweet potatoes, diced
– 1 can black beans, rinsed
– 1 bell pepper, diced
– 1/2 onion, diced
– 4 T oil, we used coconut for sweet potatoes
– 2 T oil for pan
– 2 tsp ancho chili powder
– 1/2 tsp tumeric
– 1/2 tsp garlic powder
– handfuls of kale, I used 1/2 bag
– 6 wraps
– Trader Joes Enchilada sauce or something similar
– 1 bag mozzarella cheese
– 1 green onion

Topping:
– 1 avocado
– 1/4 c salsa

Directions:
1.In a large bowl add oil and spice and stir. Dice sweet potatoes into small pieces then add to bowl and toss until evenly coated. Spread onto a cookie sheet and put in over at 400 for 30 minutes. Halfway through move them around to make sure they all cook evenly.
2. While potatoes are in the oven, take a large sautee pan and add 2 T coconut oil. Heat the oil until it melts then add kale, peppers and onion to pan and cook until everything is tender.
3. Open can of black beans and rinse thoroughly.
4. In a large bowl (same or new doesn’t matter) add the black beans, cooked sweet potatoes, kale, peppers, and onion and about 1/4 cup enchilada sauce and mix together.
5. Pull out wraps and have a large deep dish next to you. Fill them with the stuffing and roll up like a burrito, put into dish and fill it so they are all next to each other and don’t fall apart. If there is extra stuffing you can save it and eat it with eggs or make more wraps/enchiladas.
6. Turn oven down from 400 to 375 F. Once all enchiladas are made drizzle another 1/3-1/2 cup enchilada sauce on top of them. Put into oven for 10 minutes covered with foil.
7. While cooking cut up the green onion and take out cheese.
8. Take enchiladas out of oven using hot pads and remove foil. Next, sprinkle evenly the bag of mozzarella on top of them. (optional- you can add cheese inside of enchiladas as well). Then sprinkle green onion on top as well. Put the pan back in oven, without foil, and cook for another 10 minutes or until cheese is all melted.
9. Be careful removing them from the hot pan and transferring to a plate to eat! We let them sit a couple minutes just so we didn’t burn ourselves. Add avocado slices and salsa on top or mash avocado up and mix salsa in for a guacamole like consistency.

on top of a salad for some extra greens

with eggs and nutritional yeast for some extra protein! before wrapping back up.

We love these! It may look like a lot of steps but you can start other things while some stuff is in the oven so it doesn’t take quite as long and we saved time by cooking the potatoes the night before. They were gone in two days in our house and Shane was bummed he missed out and we didn’t save him any. So let me know if you try them out.

Today I am linking up with Tina Muir and Confessions of a Mother Runner for Meatless Monday, plus the Real Food Recipe link up with Jo-Lynne Shane and Alison Ray and Tasty Tuesday at LeanLena and AHungryRunner, and Candy Fit!