These enchiladas are so easy and taste great as leftovers! I love how you can customize them any way you please, especially when Brandon likes his with beef and I prefer vegetarian.
Ingredients:
Whole Wheat Tortillas
Large can of Green Enchilada Sauce
Shredded Cheese (I prefer jack but we used cheddar)
Vegetarian Filling:
1 large sweet potato (diced)
1 can of black beans
Taco Meat (You will have a lot of filling, either cut it in half or make extra enchiladas for lunch, or save for a taco salad dinner!):
Organic Ground Beef
1 can of black beans
Salsa
Directions:
1. Preheat oven to 350.
2. Make preferred filling (I did both so I could do half and half. We save the leftover taco meat for taco salads).
Taco Meat: In a frying pan, cook ground beef until fully brown and cooked through. Throughly sprinkle with taco seasoning to taste, I add quite a bit, and mix. Add a splash of your favorite salsa (I use pace) and mix well. Add can of black beans and mix. Set aside.
Vegetarian Filling: Toss diced sweet potato with olive oil, salt + pepper. Roast in the oven at 350 for about 20 minutes or until cooked to your liking. In a bowl, mix sweet potato and black beans. Set aside.
3. Add preferred filling to tortillas, roll up, and place in a large
casserole dish. Continue until you've filled up your dish or you've run out of filling.
4. Pour green sauce over enchiladas until fully covered. Sprinkle with cheese.
5. Bake for about 20-30 minutes or until sauce is bubbling.
6. Let cool. Top with sour cream, lettuce, avocado and enjoy!
Happy Eating!
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