black bean, sweet potato, & spinach enchiladas.

This is one of those recipes that has been a long time coming.  Thanks to the time suck that is Pinterest, I have about five or six variations of the "sweet potato and black bean" dish.  I'm not even mad.

I can pretty much guarantee that there will always be the following in my cabinet/fridge: black beans, tortillas, and mexican cheese.  I don't know why, it just always happens that way.  Maybe a weird grocery shopping habit that began right after college and I was making black bean quesadillas non-stop.  So, yes, I had all of these ingredients just hanging out.  High fiiiive.  I did cheat a little on the enchilada sauce because I was cooking for myself and well, I'm not that hard to impress.  I admit it, it was store bought enchilada sauce!  Sorry.

If you have not checked out Daily Unadventures In Cooking, I'd like to suggest that you immediately sign up for her emails and cooking everything.  There are a lot of unique recipes to browse through (without being super difficult).

Black Bean, Sweet Potato, & Spinach Enchiladas.
adapted from Daily Unadventures In Cooking

Ingredients.
1 can black beans, reduced sodium, rinsed
1½ cooked sweet potatoes, mashed
1½ cup fresh spinach
1 fresh chile, chopped
6 whole wheat tortillas
1 tablespoon taco seasoning
2 tablespoon coconut oil
1 small white onion, chopped
1 cup Mexican cheese, 2%
2 cans red enchilada sauce
1 avocado, sliced
1 pinch of cayenne pepper
2 teaspoons chile powder

Directions.
Heat coconut oil in a medium pan over medium-high heat.  Add onions, mix in taco seasoning, and saute until almost translucent.  Next, add chiles and spinach, and stir until spinach has wilted.  Stir in mashed sweet potato and cook for a few minutes.  Remove from heat.  Set aside.

Preheat oven to 350 degrees.  Pour half a cup of enchilada sauce in the bottom of an 8 x 8 baking dish. **Here I would have heated the tortillas, but I totally forgot this step and just rolled my enchiladas up.  I will try heating them next time!**  Fill each enchilada with about 1/3 cup of the sweet potato mixture, top with black beans, fold ends in, and roll one side to the next.  Place the enchilada with the seam down and continue until all 6 are filled.  Pour remaining enchilada sauce over them and sprinkle with cheese.  Cover with foil and bake for about 25-30 minutes or until the cheese is bubbling.

Sprinkle a little paprika, add sliced avocado on top, and enjoy!

I think some poblano peppers would have been lovely in this dish as well!  Maybe next time!

my apologies for the photography, i was hungry!