Saturday, February 4, 2012

Meatless Dinners: Sweet Potato, Spinach, & Black Bean Enchiladas

I found an interesting recipe for veggie enchiladas on Spark People but it wasn't quite Engine 2 tweaked.  Their sauce included salsa, sour cream and cheese and they used oil to fry the onions.  I was delighted to find how easy it was to convert this to Engine 2 standards.  I really liked what the spinach added to the dish!

16-17 6-inch corn tortillas
3 cups no salt added black beans, drained and rinsed
2 cups shredded sweet potatoes (a medium sweet potato should be enough)
4 cups fresh spinach
1 medium onion, chopped
3 cloves garlic, chopped
1 T cumin
1 T chili powder
1 T paprika
salt and pepper to taste
(you can go with two and half small cans of enchilada sauce or you can make it completely from scratch with your own favorite recipe or you can do it as I did below to cut the salt)
1 10 oz. can red enchilada sauce (without added oils)
1 can water from empty enchilada sauce can
1 10 oz. can tomato puree
1 tsp cumin
1 tsp cocoa
1 tsp chili powder (no salt added)
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 tsp paprika


Preheat oven to 375 degrees Fahrenheit.

In a skillet set over medium-high heat, saute onion and garlic in 1/4 cup of water (add more water as necessary through cooking if it starts to stick). Cook for three minutes, then add spices and cook another two minutes. Add spinach and cook until wilted. Add sweet potatoes and black beans.  Stir to combine and cook a minute or two. Taste. (You can add a pinch of salt here. I didn't.)

Assemble sauce in a separate bowl and whisk.

Place about 1/2 cup of vegetables on half of each tortilla, then place in casserole dish and fold the top over. Place seam side down.  Cover with sauce.

Bake for 25 minutes covered. Mine made 17 rolls and I had to use two dishes for all of them.

This made enough for two meals for my family.  We'll heat up the leftovers sometime early next week!

Veggie Enchiladas

I do have to say, a life without cheese takes some flavor adjustment but we were happy.  Next time I think I'll add this "cheese" sauce to the top.  

Nutritional Info
Servings Per Recipe: 17
Amount Per Serving
Calories: 125.9
Total Fat: 2.3 g
Cholesterol: 4.2 mg
Sodium: 175.1 mg
Total Carbs: 21.1 g
Dietary Fiber: 5.2 g
Protein: 6.2 g

Cost Analysis
corn tortillas $1.50
sweet potato $1
beans $1.60
spinach $1
onion $.50
garlic $.10
enchilada sauce $2
incidentals $1
Generic side vegetable $2 x 2 (having two nights) =$4
=$12.60/8 = $1.58 a serving



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