Roasted Sweet Potato, Black Bean + Turkey Enchiladas
medium red onion
medium green chile
med. or 1 large sweet potato
can or 2 cups black beans
can tomato sauce
large handfuls baby spinach
crushed red pepper
shredded white cheddar cheese
whole wheat or tortillas of your choice* gluten free if desired
Sea salt and pepper
Preheat oven to 425°F.
Remove skin from sweet potatoes and cut into 1/2 inch pieces.
Toss in about 2 tsp olive oil and line on parchment lined baking sheet.
Bake for about 15-20 minutes or until soft with a golden outside.
While sweet potatoes bake, heat 1 T olive oil in a skillet.
Add 1 minced garlic clove, onion and green chile. Stir fry until onions begin to become translucent.
Add in ground turkey and cook until there is no more pink and meat is done.
Add in spinach and stir until wilted.
Remove from heat and allow to cool for a few minutes.
In a medium bowl, stir together tomato sauce, 2 garlic cloves, chili powder, cumin, red pepper and sea salt and black pepper to taste.
Reserve about 3/4 c of the sauce.
Pour the turkey mixture into the bowl with the rest of the sauce. Add in black beans and roasted sweet potatoes.
Stir well to coat evenly.
Coat a 9x13 in. pan lightly with olive oil.
Spoon 1/8 of the sweet potato and meat mixture into tortillas, roll up and line in pan.
Pour reserved sauce over rolled tortillas.
Change the oven to 375°F.
Bake covered for about 20 minutes. Add desired amount of cheese after 20 minutes and bake for 5 more minutes or until melted.
Garnish with cilantro or scallions and enjoy!
This recipe is gluten free so long as you use gluten free tortillas!