It's mid week and we all want something healthy and easy to make, but something that feeds our soul. These spicy enchiladas are the perfect simple clean eating option for a mid-week meal. Jessy's been in the habit of making a batch of chicken breasts at the begining of the week for quick and easy dinners after long work days. But we all know as the week wears on the same ol chicken meals can become old. She decided to spice things up with this tasty recipe.
The best part is you can substitute different veggies to mix up the flavor or even make these a vegetarian option. Try corn, spinach, onions as some great additions or substitutions.
Spicy Sweet Potato Black Bean Enchiladas
1 can Black Beans
1 medium Sweet Potato
2 pre-cooked Shredded Chicken Breasts (optional- substitute additional veggies)
1 cup Cheese
1 tbs Olive Oil
1 tspn Cayenne Pepper
15oz can/jar Red Enchilada Sauce
Pre-heat oven to 375. Dice sweet potato into small cubes. Toss in olive oil, cayenne, salt and pepper to taste. Cook for approximately 20 mins or until soft.
Remove sweet potato and let cool momentarily while you prep other ingredients. Rinse beans with cool water. Drizzle a small amount of enchilada sauce in an oven safe baking dish. Just enough to coat bottom of dish. Fill the 8 tortillas with a combination of cheese, chicken, beans and sweet potato. Wrap enchilada style and place in an baking dish.
Once enchiladas are wrapped drizzle remaining enchilada sauce over the top. Jessy loves the Frotera brand. It's a clean pre-made option from Whole Foods and it tastes great.
Place dish into oven and bake for 15 mins. Sprinkle cheese on top and bake for an additional 5 mins or until melted.
Top with avacado and cilantro.
Serve immediately. Enjoy.