This recipe is one adapted from my daughter’s recipe–shout out to Bri, who is a registered dietician and we will be hearing more from her in the near future :).  Once you have this meatless meal, my hope is that you will leave the table satisfied and not really miss it,  and this is coming from a human that LOVES MEAT!

Every time I make this, it takes me back to when my hubs and I completed the St. George Ironman in 2014 (check that off my bucket list), my other daughter, Natalie, had this made when we got home and that was after she and my son cheered their hearts out for us on the course.  After that hard day, it hit the spot!  Great memories :).

Okay, back to business………..

This recipe looks a little intimidating to make, but it really isn’t.  You could also prep some ingredients the night before, such as the sweet potatoes and green chile sauce and even the bean mix and just throw it all together.  Remember– a recipe is just a guide, so feel free to experiment and throw your own twist to it.  Let me know how it turns out.  I love hearing from you!

Makes 6 large enchiladas

Preheat oven to 400 degrees.

Ingredients you will need:

2 c.  Sweet Potatoes, cooked, peeled and diced (I just halved mine and put it in the microwave on the “fresh vegetable” setting and it cooked it nearly perfect, but test it with a fork.  You don’t want it too mushy or too hard and then sprinkle some cumin and chili powder on sweet potatoes. Set aside.

1 Onion (half for bean mixture and half for the green chile sauce)

2 cloves Garlic (again, one for bean and one for chile)

*2 cans LaVictoria’s diced green chiles, fire roasted

2 cans black beans

Tortillas, large

(optional) Chicken Breasts, cooked

*3 c. Chicken Broth

Avocado

Cilantro

Lime

Pepper Jack Cheese, grated

Cheddar Cheese (not shown), grated

Jalapeño Pepper (optional), seeded and chopped

*If you don’t want to make the homemade green chili sauce, omit these and the cornstarch from your ingredient list and just buy the LaVictoria 32 oz. can of green chile sauce at the store.  It does make it a bit more simple to make, but I love the homemade version best.

 

Cornstarch (not shown) Cumin, Chili Powder, Kosher Salt (if needed) I ended up not using it, but everyone’s salt buds are different :).

You can use this chicken if you prefer the meat option (quick method) or if you want to use your own uncooked chicken breasts, please refer to the part in my BBQ pizza post where I demonstrate how to cut and cook the chicken or use your own favorite method of cooking it.

Some tips to prep ingredients:

How to quickly dice an onion

Use half for the black beans and half for the green chile sauce.

How to peel garlic quickly

Before grating cheese, place in the freezer for about 15 min. and it will grate easier.

For the chile sauce:

Sauté onions in olive oil until translucent

Add 2 cans of green chiles and 1 teaspoon of cumin & 1/4 teaspoon chili powder

Add 3 c. chicken broth and bring to boil

Pour about 1/2 c chicken broth in a small bowl and add 2 T. cornstarch, mix well.  This will thicken the chile sauce.

Gradually add cornstarch mixture to boiling green chiles and boil until thickened and taste and season more with cumin if you like.  Set aside off heat.

For the black beans:

Sauté other half of onion, the minced garlic clove and minced jalapeño until onion is translucent then add 2 cans of drained, rinsed beans.

Add 1-2 tea. of cumin & 1/2-1 tea. chili powder and mix well.

Slightly mash beans with a potato masher, but not too much.

Now you’re ready to put these baby’s together!!

THE SPREAD 🙂

Spray baking pan with nonstick cooking spray and put a little of the chile sauce on the bottom.

Assemble

Put the sweet potatoes, black beans, pepper jack cheese and a small scoop of chile sauce in tortilla.  If you’re making the chicken version add small amount of  cooked chicken breast, but I promise you won’t miss it if you don’t add it :).

Rolling technique:

Put enchilada in baking pan and repeat until all the sweet potatoes are gone.

Pour remaining green chile sauce on top and add more pepper jack cheese and a bit of cheddar.  Bake for 25-30 min.

AHHHHHH Delicious goodness!!

Let cool for about 5-10 min and ENJOY!!

Top with salsa, avocado, coarsely chopped cilantro, a lime wedge  and sour cream.

AND don’t forget your veggies:).

ENJOY!!