Lightened Up Spicy Black Bean + Sweet Potato Enchiladas with Chipotle Yogurt Sauce

Enchilada2

Enchilada

 

Two weeks until this quarter is over. Two years of working toward my MBA and I’m literally almost. There. And everyone is like, How are you feeling? What are you going to do next? What’s your plan? What company are you working for? Let’s make a deal, shall we? How about, you don’t ask me any of those questions, and I promise not to have a mental breakdown in front of you and maybe get ugly mascara tears on your shirt in the crossfire. Deal? Deal

Now that that’s over with, enchiladas! These are spicy and they’re sort of healthy. I know some people hate lightened up meals but come on, is it really going to kill you to eat a wheat tortilla? Probably not. Unless you’re like, allergic to wheat. That’s not what I’m talking about here. So, give these a shot. Unless you have a wheat allergy. Then, just forget I said anything, OK?

Also, can I please say, thank god Taylor is back on Spotify. Now I don’t have to pretend that I like other music. Sorry, everyone, for lying to you. But I didn’t know how to tell you. 

Ingredients
Enchilada Sauce
15 oz can good quality tomato sauce
2 chipotle peppers in adobo sauce
3/4 cup nonfat plain greek yogurt
2 cloves garlic, minced
1 1/2 tablespoons chili powder

Enchiladas
1 teaspoon olive oil
½ yellow onion, diced
1 clove garlic, minced
4 cups cubed sweet potato butternut
15 oz can black beans, rinsed & drained
3/4 cup fresh or frozen sweet corn
Salt and pepper
2 cups shredded reduced fat cheese (I used a combo of Mild Cheddar & Jack)
12 whole wheat tortillas
Additional greek yogurt, cilantro, avocado, & green onions, to top

  1. Preheat the oven to 350 degrees, and grease a 9in x 13in baking pan.

  2. To make the sauce, add the Enchilada Sauce ingredients to a food processor or blender, and mix until smooth. Place in the refrigerator to thicken up while you prepare the enchiladas.

  3. Heat oil over a skillet, and add the garlic and onion. Sauté until aromatic. Toss the garlic and onion mixture with the cubed sweet potato and a little extra olive oil, and bake in a baking dish until fork tender, about 20 minutes.

  4. Once the sweet potato is done baking, transfer it to a large bowl, and add in the black beans, corn and 1 cup of the sauce. Stir to combine.

  5. To assemble, add 1 cup of the enchilada sauce to the bottom of the baking dish. Then add 1/2 a cup of the black bean/sweet potato mixture to a tortilla, roll it up and place it seam side down in the prepared baking dish. Continue until you’ve filled the dish. Pour the remaining enchilada sauce over the enchiladas, top with cheese, and bake for 25-35 minutes.

  6. Once the cheese is melted and the tortillas begin to turn golden brown, remove from the oven and top with the extra greek yogurt, cilantro, avocado and green onions.

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