My grandma used to live in southern Texas and my parents lived in San Antonio shortly after they were married. They often reminisce about street tacos and making tamales and tortillas. Tex-mex style food was definitely a staple and favorite in our home when I was little. I still enjoy it – but I put a healthier twist in my cooking.
Sweet potatoes make up the heart of this; they happen to be an amazing root vegetable full of so many benefits for your overall health. Each cup of sweet potato contains about four grams of fiber making it a high fiber food. Fiber is essential to helping maintain blood sugar levels by preventing spikes in blood sugar. Sweet potatoes are also full of vitamins, antioxidants and anti microbial properties.
I use whole wheat tortillas. I find they hold up much better with the enchilada sauce during the baking process. Whole grains are an essential part of your diet by being full of complex carbs and fiber. They are also full of vitamin B which is essential to preventing infections and supports cell health and energy levels.
After baking I like to serve these with a fresh scoop of salsa and spicy couscous on the side. Feel free to use your own toppings and sides; I personally think they would be amazing with fresh Pico De Gallo and avocado slices. To make these in advance roll the filling into the tortillas and refrigerate. Add the enchilada sauce and cheese just before baking.
Ingredients:
- 10 8” whole wheat tortilla shells
- 2 large sweet potatoes – cooked, peeled and mashed
- 2 cups of sweet corn (or 15oz can, drained)
- 2 cups of rehydrated black beans (or 15oz can, drained)
- 2 1/2 cups shredded fiesta style cheese – divided
- 10oz red enchilada sauce
- 1/4 cups salsa
- 1 T garlic powder
- 1 t cumin
- 1 t smoked paprika
- Salt & pepper
Method:
- Preheat oven to 350 degrees Fahrenheit and grease a 9 x 13 inch baking pan and set aside.
- Mix together sweet potato, corn, black beans, 1/2 cup of cheese, salsa and spices until well incorporated.
- Fill tortilla shells with about 3/4 cup of filling and roll to close.
- Place enchiladas in baking pan and evenly pour enchilada sauce over top. Sprinkle with remaining cheese.
- Bake uncovered for 25-30 minutes.
- Allow to cool for five minutes before serving.
- Store leftovers in refrigerator for up to three days.
This recipe will generously serve approximately 5-6 adults.
The Petite Homestead 