You can’t beat a healthy and vegetarian Mexican dish!

Ingredients:
2 large sweet potatoes – chopped small
1 can black beans
1/2 cup chopped onion
Handful of spinach
2-3 tbs olive oil
2 tbsp garlic (minced)
2 tsp cumin
1 tsp oregano
Sprinkle of Salt
Pinch of Pepper
2 cups chopped tomatoes OR 2 cups of salsa (OR a combo of both)
8 ounces of Mexican cheese (topping – optional)
6-8 Whole Wheat Tortillas
Make 2 servings of quinoa, brown rice, couscous, etc.

Directions:
Cook grain as instructed separately.

Heat frying pan with olive oil and garlic. Add sweet potatoes and onions. Let cook until potatoes are soft and onions are translucent (about 5-10mins covered). Add black beans and spinach. Let cook/simmer for another 5minutes.

Next, add 1 tsp dried oregano and 1 tsp ground cumin, 1.5 cups chopped tomatoes/favorite salsa and bring that up to a simmer. Sprinkle with salt and pepper. (Add any spices you like to increase spiciness!)

Start filling each tortilla shell with your grain on the bottom and bean/sweet potato mix on top. Roll up into enchiladas. Top with remaining .5 cup of salsa/tomatoes and evenly sprinkle cheese.

Bake 15-20 minutes at 350 – or until cheese is melted.

Enjoy!

About the Author: Karen Welby is the Marketing Director of EatSmart Products. Outside of EatSmart, she is also certified Health Coach and Personal Trainer.