Ingredients: |
Ingredients: For enchiladas:
-coconut oil spray (I used pam)
-1/2 small red onion, finely chopped
-2 garlic cloves
-2 tsp chili powder
-1/2 tsp ground cumin
-1/2 tsp sweet paprika
-pinch of dried oregano
-sea salt and ground black pepper, to taste
-16 oz can crushed tomatoes
-1/2 cup salt reduced vegetable stock
-2 medium sweet potatoes, peeled and cut into 3/4 inch cubes
-1 can black beans, drained and rinsed
-handful of dried apricots, finely diced (I didn't use because I didn't have it)
-2 whole wheat wraps (I used tumaro wraps & didn't cut them in half because they aren't as big as normal ones)
-3 oz reduced fat cheddar cheese, coarsely grated
For guacamole:
-3 1/2 oz avocado (Chris can't have it so I used less just for myself and put it on the side)
-2 pomegranates
-Lime juice to taste
-Finely chopped fresh green chili, to taste
-1/2 small red onion, finely chopped
-2 tbsp cilantro leaves (I used more)
-sea salt and black pepper, to taste
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Directions: |
Directions:1. Preheat the oven to 400 degrees
2. Heat a large saucepan over medium heat and spray lightly with coconut oil spray. Add the onions and cook for 5-7 minutes or until soft and translucent, stirring frequently. Add the garlic, chili powder, cumin, paprika, oregano, salt, and pepper and cook for 1 minute or until fragrant, stirring constantly.
3. Remove the pan from the heat and stir in the tomatoes. Using a stick blender (I didn't use), carefully blend until smooth. Transfer half the mixture to a bowl.
4. Return the pan to the heat and bring to a simmer over medium-low heat. Add the sweet potatoes and cook, covered, for 10-15 minutes or until the sweet potato is tender, stirring occasionally. Remove from the heat and add the black beans and dried apricots.
5. Place the wraps on a clean chopping board and cut in half. Top each wrap half with one-quarter of the sweet potato and tomato mixture. Roll up each wrap to enclose the filling. Place in a baking dish seam-side down.
6. Spoon over the reserved tomato mixture and top with cheese. Bake in the oven for 20 minutes or until the cheese has melted and the filling is heated through.
7. While the enchiladas are baking, make the guacamole. Scoop the avocado into a small bowl and roughly mash with a fork. Cut the pomegranates in half and gently tap into the bowl to remove the seeds. Add the lime juice, chili, onion, and cilantro and gently mix to combine. Season with salt and pepper, if desired.
8. To serve, place the enchiladas on four plates and top with guacamole. |
This recipe for Sweet Potato and Black Bean Enchiladas is from