Spoon a mix of 2 cups mashed sweet potatoes, 2 minced garlic cloves, 1.5 tsp smoked paprika, 1 tsp each onion powder+salt+pepper, 1/8 tsp cumin, and 1 cup refried black beans on to 12 corn tortillas. Top with cheese and spinach. Roll, bake for 5 min. Sauce: Blend 1/4 lb tomatillos, 2 garlic cloves, 1/2 cup onion, 1 tsp jalapeno, lime juice, and cilantro. Reduce and blend in 2 ripe avocados.
It’s almost Cinco de Mayo so let’s bring a little bit of Mexico into your healthy kitchen. Learn how to make delicious Enchiladas with a healthy twist!
Enjoy a flavorful yet healthy version of a Mexican classic with this fun, healthy and easy recipe!
Watch the video below!
- 2 cups coarsely mashed sweet potatoes, about 2 large sweet potatoes
- 1 cup organic refried black beans
- 2 garlic cloves, minced
- 1 1/2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/8 teaspoon cumin
- 1 cup chopped spinach
- 12 corn tortillas
- Preheat oven to 450 degrees.
- In a medium sized bowl, mix all the ingredients, except the spinach, cheese and tortillas, until well incorporated.
- Lay out the corn tortillas and spoon a heaping spoonful into the center of each. Spread around and add more if you like. Sprinkle cheese and spinach on top and then roll them into cigar shapes.
- Place rolled and filled tortillas, seam side down, into a greased casserole dish/lasagna pan, in an even line, filling the pan from side to side.
- Bake for 5 minutes, until golden and crispy. Serve, top with tomatillo sauce and sprinkle with cilantro.
Tomatillo Sauce Ingredients
- 1/4 pound fresh tomatillos
- 1/2 cup finely minced white or yellow onion
- 2-3 garlic cloves, roughly chopped
- 1 teaspoon fresh jalapeño, deseeded and roughly chopped (optional)
- Juice of 1 large lime
- 1/4 cup packed cilantro leaves, finely chopped
- Salt and pepper, to taste
- 2 large ripe avocados
- 1/4 cup packed cilantro leaves, finely chopped up to 2 tablespoons water, to thin as necessary
- Pull the husks from the tomatillos and wash them under cool water until they no longer feel sticky. Cut them into quarters and put them into the work bowl of a food processor. Add the onion and garlic and process until smooth. Add the cilantro, jalapeno and lime juice and process until the jalapeno is finely chopped.
- Scrape the mixture into a small saucepan. Season lightly with salt and bring to a boil over medium heat. Cook, stirring occasionally, until most of the liquid is boiled off and the salsa looks relish-y, about 15 minutes. Cool before mixing in avocado and remaining cilantro.
- In a food processor or a good blender, combine the avocado along with the cooled tomatillo mixture and blend. Add the remaining 1/4 cup cilantro and blend again. Add water to thin out the sauce if desired. Taste and blend in some salt, pepper or add another squeeze of lime if necessary.