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Revamped Sweet Potato & Black Bean Enchiladas with Avocado-Lime Yogurt Sauce
Transform indulgent enchiladas into a nutrient-rich delight with sweet potatoes, black beans, and a zesty avocado-lime yogurt sauce. Try this healthy twist!
If you're seeking a healthy makeover of a classic comfort food, look no further than these Revamped Sweet Potato & Black Bean Enchiladas. By swapping out traditional heavy ingredients for nutrient-dense alternatives, this dish delivers all the flavor you crave without the guilt. Sweet potatoes provide a naturally sweet and satisfying base rich in fiber, vitamins A and C, and antioxidants, while black beans offer a protein-packed punch that keeps you full and energized.
What truly sets this recipe apart is the creamy avocado-lime yogurt sauce that accompanies the enchiladas. It's a refreshing alternative to calorie-laden cheese and sour cream, offering healthy fats from avocado and a probiotic boost from Greek yogurt. This dish is not only a feast for the taste buds but also a boon for your wellness journey, making it an ideal choice for those looking to enjoy their favorite meals in a healthier way.
Recipe Overview
🥗 Vegetarian
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
Servings
4
Calories
450 kcal
per serving
Cuisine
Mexican
Transform indulgent enchiladas into a nutrient-rich delight with sweet potatoes, black beans, and a zesty avocado-lime yogurt sauce. Try this healthy twist!
Ingredients
- • medium sweet potatoes: 2, peeled and diced
- • black beans: 1 can (15 oz), drained and rinsed
- • red onion: 1, finely chopped
- • red bell pepper: 1, diced
- • corn kernels: 1 cup (fresh or frozen)
- • ground cumin: 1 teaspoon
- • smoked paprika: 1 teaspoon
- • chili powder: 1 teaspoon
- • whole wheat tortillas: 8
- • avocado: 1, ripe and pitted
- • Greek yogurt (or coconut yogurt for dairy-free): 1/2 cup
- • lime: 1, juiced
- • fresh cilantro: 1/4 cup, chopped
- • salt and pepper: to taste
- • olive oil: 1 tablespoon
Instructions
- 1 Preheat your oven to 375°F (190°C).
- 2 In a large skillet, heat olive oil over medium heat. Add the chopped red onion and bell pepper, sautéing until softened, about 5 minutes.
- 3 Stir in the diced sweet potatoes, corn, cumin, smoked paprika, and chili powder. Cover and cook for another 10 minutes, or until the sweet potatoes are tender.
- 4 Add the black beans to the skillet and mix well. Season with salt and pepper to taste. Remove from heat.
- 5 Lay out the whole wheat tortillas and spoon the sweet potato mixture evenly into each one. Roll them up and place seam-side down in a baking dish.
- 6 In a blender, combine avocado, Greek yogurt, lime juice, and a pinch of salt. Blend until smooth and creamy.
- 7 Pour the avocado-lime sauce over the enchiladas, spreading it evenly. Cover the dish with foil and bake for 15 minutes.
- 8 Remove the foil and bake for an additional 5 minutes. Garnish with fresh cilantro before serving.
Serving Suggestions
- • Serve these enchiladas with a side of mixed greens or a simple tomato and cucumber salad to complement the rich flavors. A refreshing glass of iced herbal tea or sparkling water with a slice of lime makes an excellent beverage pairing. For added zing, consider topping the enchiladas with a sprinkle of pickled jalapeños or a drizzle of hot sauce if you enjoy a bit of heat.
Storage Tips
To store leftovers, place the enchiladas in an airtight container and refrigerate for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through. If you plan to freeze, do so before baking by wrapping the assembled enchiladas tightly in foil. They can be frozen for up to 3 months and baked directly from frozen, adding about 10 minutes to the cooking time.
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