Sweet Potato, Leek & Black Bean Enchiladas
Happy Meatless Monday! Enchiladas have become a regular thing at my house for a quick, weeknight meal. They’re so easy to throw together with whatever you have on hand, and you really can’t screw them up! Although my version is meatless, you could totally add cooked salmon, shrimp, grilled chicken or ground beef to it…I’ve tried it all!
Because my husband is not a fan, I rarely use corn tortillas. I’ve tried many brands of flour tortillas and find that La Tortilla Factory high fiber wraps work best…and they’re less than 100 calories each. Tip: look for the lowest calorie wrap with lots of fiber.
When using jarred tomatillo sauce I like to doctor it up in the blender with some fresh cilantro and a can of green chilis. Below is my finished product!
The perfect weeknight meal served with a side salad
Here’s the recipe:
Sweet Potato, Leek & Black Bean Enchiladas
Ingredients
- 1 large sweet potato
- 2 leeks cleaned and sliced
- 1 can black beans drained and rinsed
- 1 Tbsp olive oil
- 2 cloves minced garlic
- 1 tsp ground cumin
- 1 tsp marjoram
- Salt and pepper to taste
- 6 flour tortillas or corn
- 1 – 2 cups grated Dubliner Irish cheddar cheese or any cheddar cheese
- 1 jar Tomatilla salsa
Instructions
- Preheat oven to 375. Bake or microwave the sweet potato until tender, peel and slice into cubes. In a large pan over medium heat, sauté the garlic and leeks in olive oil until leeks are tender. Add the black beans, cumin, marjoram, salt and pepper and stir until well combined. Spread a thin layer of tomatilla salsa into the bottom of your baking dish. Lay tortillas on a plate and layer one end with the sweet potato cubes, leek and black bean mixture, and a sprinkle of cheese. Roll up tortilla and place seam side down in row into glass baking dish. Cover tortillas with more tomatillo sauce, a light sprinkle of cheese, and any leftover beans. Bake ~20 minutes, or until cheese is melted and enchiladas start to brown.
