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The Easiest Healthy Black Bean and Chicken Enchiladas with Roasted Sweet Potatoes

  • Prep Time: 45
  • Cook Time: 20
  • Total Time: 1 hour 5 minutes
  • Author:
  • Yield: 8

Ingredients

For the Chicken

  • 1 lb. boneless, skinless chicken breast, shredded
  • 1/2 tablespoon olive oil
  • salt, to taste

For the Sweet Potatoes

  • 2 large sweet potato, cubed
  • 1 tablespoon olive oil
  • 2 teaspoons garlic powder
  • 1 teaspoon ground cumin
  • salt, to taste

For the Enchilada Sauce

  • 1 15-oz. can tomato sauce
  • 1/3 cup water
  • 1.5 tablespoons chili powder
  • 1/2 tablespoon garlic powder
  • 1 teaspoon ground cumin
  • 1 tablespoon Franks (or more, to taste)
  • 1/8 teaspoon salt

For the Enchiladas

  • 6-8 large whole grain tortillas
  • 1 15 oz. can of refried black beans
  • 1/2 cup shredded cheddar cheese
  • 1 lime
  • 1 large avocado, sliced (for toppings)
  • fresh cilantro, chopped (for toppings)

Instructions

For the Chicken and Sweet Potatoes*

  1. Preheat oven to 350ºF and prepare two baking sheets by spraying them with nonstick cooking spray.
  2. Place sweet potatoes on one baking sheet and drizzle with olive oil, garlic powder, cumin, and salt. Toss and set aside.
  3. Next, drizzle chicken breasts with olive oil and season with salt and pepper. Place on the remaining baking sheet.
  4. Place both baking sheets in to the oven and bake for around 20-25 minutes.
  5. Remove from oven and let cool for 5 minutes. When chicken is cool, use 2 forks to shred and set aside.

For Enchilada Sauce

  1. While chicken and sweet potatoes are roasting, add all ingredients for enchilada sauce to a sauce pan and cook over high heat. Bring to a boil.
  2. Reduce to low heat and let sauce simmer for 10 minutes.

For the Enchiladas

  1. Prepare a 9×13-inch casserole dish by pouring half of the enchilada sauce into the bottom of the casserole dish.
  2. Next, make your enchiladas by spreading two tablespoons of refried beans evenly onto a whole wheat tortilla. Then add about 1/4 cup roasted sweet potatoes and 1/4 cup shredded chicken. Fold the ends of the tortilla and roll the enchilada up tight. Place in the casserole dish. Repeat until you’ve made eight enchiladas.
  3. Pour the remainder of enchilada sauce over enchiladas and spread evenly.
  4. Bake for 10 minutes. Remove and sprinkle on cheese. Bake for an additional 10 more minutes.
  5. Remove from oven, garnish with a squeeze of lime, fresh cilantro and sliced avocado and enjoy!

Notes

Nutrition is for 8 enchiladas.

Nutrition

  • Serving Size: 1/8
  • Calories: 308
  • Sugar: 6
  • Sodium: 729
  • Fat: 9
  • Carbohydrates: 36
  • Fiber: 5
  • Protein: 21