This morning I had a case of the Mondays and considered not working out, but I’m glad I did :). I thought I was going to have a bad run because I had a nasty fall on black ice this weekend and my first few minutes of running were a bit painful. But after 10 minutes the pain subsided and I got in my running groove. I ran 35 minutes without a walk break! I love improving :).
Moving right along to dinner last night – I made incredibly tasty sweet potato enchiladas. With homemade enchilada sauce!
If you’re from Texas or any big Mexican food state, you might be doubting the authenticity and yum factor of these veggie enchiladas. As a native Texan, I can promise you they are worth making! In fact, I think I like them even better than normal chicken or beef enchiladas. And they’re much healthier than anything you can get out at a Mexican restaurant.
Luke thought it would be fun to compare the nutritional data of my enchiladas and the enchiladas at a chain restaurant. Take the Cheesecake Factory as an example. One plate of enchiladas at the Cheesecake Factory will cost you 1544 calories, 100% of your daily fat, 105% of your daily saturated fat, and give you 35 grams of protein. One serving of my sweet potato enchiladas, on the other hand, will only cost you 468 calories, 18% of your daily fat, 17% of your daily saturated fat and give you 19 grams of protein. My enchiladas are also incredibly rich in vitamins A and C, and have good levels of calcium and iron.
Ready to stimulate your taste buds?
First make your enchilada sauce.
Mix your chili powder, cumin, onion power, garlic powder and flour in a small bowl.
Add your tomato sauce, water and spice mixture to a sauce pan over medium heat and stir to combine. Cook for 5 minutes. Then turn heat to low to keep the sauce warm.
Then begin making your enchiladas.
First, chop your sweet potato.
Boil your sweet potatoes for 15 minutes until soft.
Mash the sweet potatoes and set aside.
Chop the rest of the veggies.
Add veggies and spices to a skillet over medium heat.
Mix everything together and cook for 5 minutes.
Then add beans and chopped spinach and cook for another couple minutes.
Sauce the bottom of your enchilada pan.
Assemble your tortillas. First add sweet potato, then veggie mixture, and top with a little salsa.
Then tightly roll the tortilla and place seam side down in the pan.
Continue until you’ve used up everything.
Then top the tortillas with sauce.
And cheese if you wish!
Then bake at 350 for 20 minutes and enjoy!
Simple Enchilada Sauce
- 1 14 oz can of tomato sauce
- 1 1/2 cups water
- 4 tbsp plus 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 2 tbsp whole wheat flour
Delicious and Nutritious Sweet Potato Enchiladas
Adapted from Fannetastic Food
- 6 whole wheat tortillas
- Enchilada sauce – can use a 12 oz can if you don’t want to make it
- 1 can white beans
- 1 sweet potato, chopped
- 1 bell pepper, diced
- 1 onion, diced
- 1 jalapeño, diced
- 2 cloves of garlic, minced
- 1 cup spinach, chopped
- 2 tsp cumin
- 1 tsp chili powder
- 1 tsp cilantro
- your favorite salsa
- 1/2 grated cheddar cheese (optional)
1) Chop your sweet potato and boil it for 15 minutes, until soft.
2) Drain and mash the sweet potato and set aside.
3) Preheat oven to 350.
4) Add your chopped onion, pepper, jalapeño and spices (cumin, chili powder, and cilantro) to a pan over medium heat. Cook for 5 minutes.
5) Add your beans and chopped spinach to the pan and cook for an additional 2 minutes.
6) Sauce the bottom of your baking dish with enchilada sauce.
7) Begin assembling your tortillas. First add a layer of sweet potato, followed by the veggie mixture and a couple spoonfuls of salsa.
8) Roll the tortilla up and place seam side down in the baking dish. Repeat until you’ve used up the fillings.
9) Add more enchilada sauce to the top of the rolled tortillas.
10) Add cheese to the top of the tortillas, if you wish.
11) Bake the enchiladas for 20 minutes.