Hi there! I hope you’re having a great week. I made this recipe this past weekend. It was so good that I couldn’t wait to share it with you. As an added bonus, it’s super healthy too!

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 Veggie-Packed Enchiladas

Servings: 5
Calories: 447
Fat: 5 g
Carbs: 85.7 g
Protein: 21.6 g

Here are the ingredients you’ll need:
Recipe adapted from Oh She Glows

  • 2 cups peeled Sweet potatoes (cut into 1 inch cubes)
  • 1 tbsp. olive oil
  • 1 medium red onion, diced
  • 2 tbsp. minced garlic
  • 1 cup roasted red pepper (from the jar; drained & chopped)
  • 1/2 cup sun-dried tomatoes (from the jar; drained & chopped)
  • 2 cups of baby spinach, roughly chopped
  • 1 (14 oz.) can black beans, drained & rinsed
  • 2 1/2 cups enchilada sauce
  • 1 tbsp. lime juice
  • 1 tsp. chili powder
  • 1 tsp. ground cumin
  • 1/2 tsp. salt (I use this Himalayan Pink Salt)
  • 5-6 soft tortillas (calorie information is without tortillas)


Coat an 8×12 baking dish with non-stick cooking spray. Set aside. Preheat oven to 350°F.

Boil the chopped sweet potato. Reduce heat and simmer until tender (about 15 minutes). Drain and set aside.

In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.

Add the chopped roasted peppers, sun-dried tomatoes, sweet potato, spinach, and black beans. Cook over medium-high heat, until the spinach is wilted (about 5 minutes).

Stir in 1/4 cup of enchilada sauce, lime juice, chili powder, cumin, and salt.

Add 3/4 cup of enchilada sauce onto the bottom of your casserole dish coating the entire bottom.

Next, you’re going to scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Wrap each tortilla and place it seam side down (on top of the enchilada sauce). Pour the remaining enchilada sauce on top of the tortillas until they are completely covered. Top with cheese (optional).

Bake for 20 to 25 minutes or until the enchiladas are heated through and the cheese is melted.


veggie enchiladas

This recipe was delicious! Please be sure to check out the original recipe from Oh She Glows. Her recipe calls for a homemade enchilada sauce (I cannot wait to try it) and her photography is amazing!

Take a look at the great nutrition stats:

  • Low in saturated fat
  • No cholesterol
  • High in dietary fiber
  • High in iron
  • High in manganese
  • High in magnesium
  • High in potassium
  • High in thiamin
  • High in vitamin A
  • Very high in vitamin C
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