Black Bean and Sweet Potato Enchiladas | Special Diet Recipes | Whole Foods Market

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

Preheat the oven to 400°F.

Pierce 1 sweet potato all over with a fork, and place on a parchment-paper-lined baking sheet.

Roast until tender, about 40 minutes.

Peel and mash the roasted sweet potato; measure out 1 cup.

Meanwhile, peel and shred the raw sweet potato; measure out 2 cups.

Reduce the oven temperature to 350°F.

In a medium saucepan, heat tomatoes, mashed sweet potato, and curry powder to a boil.

Remove from heat and purée mixture until smooth.

In a large saucepan over medium-high heat, add shredded sweet potato and cook 1 to 2 minutes until it begins to stick to the pan.

Stir in 1/2 cup water and cumin, cover and cook 3 to 5 minutes until sweet potatoes are tender.

Remove from heat and stir in black beans and spinach until evenly combined.

Spread 1/2 cup sauce in the bottom of a 2-quart baking dish.

Gently warm tortillas in the oven or a dry skillet.

Lightly coat 1 tortilla in sauce in the baking dish.

Spoon 1/8 of the bean and sweet potato mixture down the center of the tortilla.

Wrap and roll the tortilla to the end of the baking dish. Repeat with remaining ingredients.

Top with remaining sauce.

Bake about 20 minutes or until heated through.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens