Sweet Potato Enchiladas
Enchiladas are essentially baked burritos—rolled tortillas filled with savory, tasty fillings, then baked with salsa. The cumin and coriander in this dish pair really well to give the enchiladas a warm, savory flavor and a great aroma.
Prep: 15 mins
Cook: 30 mins
Yield: 4—5 servings
Reprinted from The China Study Cookbook (BenBellaBooks, 2018)
Ingredients
Ingredients
- 1 cup diced onions
- 4 garlic cloves, minced
- 2 tsp ground cumin
- 1 tsp ground coriander
- 2 tsp low-sodium vegetable broth
- 2 tsp low-sodium soy sauce
- 2 cups chopped spinach
- 2 cups diced cooked sweet potatoes
- 2 cups cooked or canned black beans
- 1 tsp salt
- 10 large tortillas
- 1 serving of Roasted Tomato Salsa or 1 (16-ounce) jar of your favorite salsa
Instructions
Instructions
- 1. Preheat oven to 350 degrees F.
- 2. In a large skillet, sauté onions, garlic, cumin, and coriander in vegetable broth over medium-high heat until onions brown.
- 3. Add soy sauce and spinach. Cover and cook for 2–3 minutes, until spinach wilts. Remove from heat.
- 4. Fold in sweet potatoes, black beans, and salt.
- 5. Place ½ cup of mixture in the center of each tortilla. Fold in the bottom and sides of each tortilla to form burritos. Place burritos, seam-side down, in a nonstick baking dish.
- 6. Pour salsa on top and cover with aluminum foil.
- 7. Bake for 25 minutes.
Cooking Tips
Cooking Tips
- 1. I generally use Roasted Tomato Salsa with these enchiladas, but you can also use Tomatillo Sauce.
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