Just a Healthy Mom

Otherwise known as Black Bean & Sweet Potato Enchiladas. These are black and orange so perfect for the Halloween week. This delicious meal is high in protein, vitamin A, and iron.

2 t oil
1 small onion, diced
2 sweet potatoes, diced (about 2 1/2 c)
2 c or 1 (15-oz can) cooked black beans with a little cooking water
2 c chopped greens (kale, spinach, etc.)
½ bunch cilantro
Sea salt and black pepper to taste
1 can Enchilada sauce or salsa verde (I use Herdez salsa verde)
8 large whole grain flour tortillas or 10 to 12
corn tortillas
8 oz sour cream (optional)
2 avocados to top (optional)
4 oz Mexican cheese (optional)
*Note: If you use corn tortillas may want to use some oil or vegetable or chicken broth to soften the tortillas.

Preheat oven to 375ºF. Heat oil in large skillet. Add onion and sauté 5 to 10 minutes or until soft. Add sweet potatoes. Cover and cook about 10 minutes or until tender. Stir in beans and greens. Cover and heat about 5 minutes until greens are wilted. Add a little water if necessary to prevent scorching. Season with sea salt and pepper to taste.

Cover bottom of 9 x 13-inch baking dish with about 1/3 c of enchilada sauce. Place tortilla on flat surface (if you are using corn tortillas,
in a shallow pan heat oil or vegetable broth in dip one tortilla in for 2 seconds on each side). Scoop a line of filling across the width of tortilla about 2 inches from the bottom. Spoon sour cream across filling. Roll enchilada up and place in pan, seam side down. Repeat until all filling has been used. Cover enchiladas with remaining sauce. Cover pan with foil and bake 20 minutes. Serve with sliced avocados and cilantro.