How to make Black bean Enchiladas Slow Cooking with Shawn Ep2

cheddar cheese

🥗Healthier: low-fat cheese

💰Cheaper: monterey jack

Low-fat cheese reduces calories while maintaining flavor.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt provides creaminess with fewer calories.

enchilada sauce

🥗Healthier: homemade tomato sauce

💰Cheaper: canned tomato sauce

Canned tomato sauce is often less expensive.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned black beans

Canned black beans are more affordable and convenient.

Start by chopping sweet potatoes into small bite-sized pieces.

Heat coconut oil in a skillet over medium heat.

Add chopped sweet potatoes to the skillet and fry until tender.

Chop onion and add it to the skillet with the sweet potatoes.

Dice serrano pepper and add it to the skillet, including seeds for extra spice if desired.

Chop red bell pepper and set aside for guacamole.

In a separate pot, prepare the enchilada sauce using garlic powder, cumin, chili powder, cinnamon, oregano, tomato paste, and vegetable broth, mixing until combined.

Once the sweet potatoes and onions are cooked, combine them with the enchilada sauce.

Warm corn tortillas in a pan until pliable.

Fill each tortilla with the sweet potato and enchilada sauce mixture, roll them up, and place seam-side down in a baking dish.

Pour remaining enchilada sauce over the top of the rolled tortillas.

Sprinkle with cheese if desired (not mentioned in the video).

Cover the baking dish with foil and bake in the oven for 20 minutes.

Remove foil and bake for an additional 10 minutes until heated through.

Garnish with fresh cilantro and serve with lime.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens