Black Bean & Sweet Potato Enchiladas

Black Bean & Sweet Potato Enchiladas

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Black Bean & Sweet Potato Enchiladas

Black Bean & Sweet Potato Enchiladas


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  • Author: Amy RD, LDN
  • Total Time: 55 minutes
  • Yield: 12 Enchiladas 1x
  • Diet: Vegetarian

Description

These enchiladas are sure to be your next weeknight favorite dinner! Black Bean & Roasted Sweet Potato Enchiladas are packed with flavor and fiber in each bite.


Ingredients

Units Scale

Roasted Sweet Potatoes:

  • 1 Large Sweet Potato, peeled and small diced to 1/2″ inch
  • 2 tsp Olive Oil
  • 1/4 tsp Ground Cumin
  • 1/4 tsp Chili Powder
  • 1/4 tsp Smoked Paprika

Enchiladas:

  • 2 cans, 15 oz Black Beans, drained and rinsed
  • 1 Red Bell Pepper, diced
  • 2 Scallions, diced
  • 1 cup Cheddar Cheese, Grated
  • 1 tsp Chili Powder
  • 1/2 tsp Ground Cumin
  • 1/2 tsp Smoked Paprika
  • 1/4 tsp Onion Powder
  • 1/4 tsp Garlic Powder
  • 1/4 tsp Kosher Salt
  • 1012 Flour Tortillas, about 8-inches in diameter

Instructions

Roasted Sweet Potatoes:

  1. Preheat your oven to 400° F. Get out a large sheet tray and set aside.
  2. Place your diced sweet potato on the sheet tray, then add spices and mix together with clean hands or a spatula.
  3. Pop the sweet potato sheet tray into the oven and roast for 20-25 minutes until nicely browned, stirring halfway.

Enchiladas:

  1. Prepare a 9×13 baking dish by coating it in nonstick spray. Set aside.
  2. While the sweet potato roasts, mix up the enchilada filling. Into a large bowl add all the filling ingredients, black beans, bell pepper, scallions, grated cheese, chili powder, cumin, paprika, onion powder, garlic powder and salt. Give the mixture a stir with a spoon or spatula.
  3. After the sweet potato has roasted and cooled slightly, add to the black bean mixture and give the filling mixture one more mix with your spoon.
  4. Next roll up the enchiladas. Place one tortilla on your work surface, add 1/2 cup of enchilada filling to one end of the tortilla, then carefully, lift up the end of the tortilla to fold it over the filling and then roll it up and place into your baking dish. Continue with the remaining filling and tortillas.
  5. Turn your oven down to 350 F and bake the enchiladas for 25-30 minutes until they just start to brown and crisp at the edges.
  6. Top with your favorite toppings such as a dollop of Greek Yogurt, salsa, guacamole and a dash of hot sauce. Enjoy!

Notes

  1. Nutrition facts are for 2 enchiladas, without toppings.
  • Prep Time: 25 min
  • Cook Time: 30 min
  • Category: Dinner
  • Method: Bake
  • Cuisine: Mexican

Nutrition

  • Serving Size: 2 Enchiladas
  • Calories: 160
  • Sugar: 8g
  • Sodium: 485mg
  • Fat: 11g
  • Carbohydrates: 21g
  • Fiber: 12g
  • Protein: 7g
  • Cholesterol: 9mg
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Black Bean Brownies with Peanut Butter Swirl

Black Bean Brownies with Peanut Butter Swirl

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Black Bean Brownies with Peanut Butter Swirl


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

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  • Author: Amy RD, LDN
  • Total Time: 30 minutes
  • Yield: 16 Brownies 1x

Description

Black Bean Brownies are fudgy and rich with a hint of peanut butter, a delicious dessert!


Ingredients

Units Scale

Brownie Batter:

  • 1 Can, 15 oz Black Beans, Drained and Rinsed (no, or low-sodium if you can find it)
  • 1/2 cup Maple Syrup
  • 2 Eggs
  • 2 Tbsp Olive Oil
  • 1/4 tsp Espresso Powder
  • 1/4 tsp Kosher Salt
  • 1 tsp Baking Powder
  • 1/4 cup Cocoa Powder
  • 1/4 cup Oat Flour
  • 1/2 cup Chocolate Chips

Peanut Butter Swirl:

  • 1/2 cup PBFit Peanut Butter Powder
  • 45 tbsp Soy Milk (or milk of your preference)

Instructions

  1. Preheat your oven to 350° F and spray an 8×8 inch pan with nonstick spray, then set aside.
  2. To the bowl of a food processor, add the black beans and maple syrup. Process until smooth.
  3. Next, add the two eggs and process again.
  4. Then, add the olive oil, espresso powder, salt, baking powder, cocoa powder and oat flour and process again to combine all ingredients.
  5. Next, remove the blade from the food processor, scrape down the batter and add the chocolate chips, stirring with a spatula.
  6. Then, pour the batter into your prepared pan and set aside while you make the peanut butter swirl.
  7. To a medium size bowl, add the PBFit and 5 tablespoons of milk. Whisk together. The consistency should be a little thinner than regular peanut butter. If it is too thick, add another tablespoon of milk.
  8. To make the swirl, drop dollops of the PBFit mixture onto the brownie batter, spreading them evenly over top of the batter. Then, using a butter knife, start from one corner and drag the knife through the batter and PB from one end of the pan to the other. Continue going back and forth until you reach the other side of the pan. Then, rotate the pan 90 degrees to create swirls in the other direction. Again, start from one corner and go up and back, snaking your way across the batter. Continue until you get the look that you like.
  9. Place the brownies into the oven and bake for 20 minutes until they are set.
  10. Allow brownies to cool for 15 minutes before digging in. Enjoy!
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
  • Method: Bake
  • Cuisine: American

Nutrition

  • Serving Size: 1 Brownie
  • Calories: 132
  • Sugar: 11g
  • Sodium: 146g
  • Fat: 5g
  • Carbohydrates: 18g
  • Fiber: 2g
  • Protein: 4g
  • Cholesterol: 26mg
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