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

It’s dinner time and these enchiladas are calling your name. All you need for these healthy black bean enchiladas with roasted sweet potatoes are a few staple ingredients and lots of love.

It's dinner time and these enchiladas are calling your name. All you need for these healthy black bean enchiladas with roasted sweet potatoes are a few staple ingredients and lots of love.

This recipe is 100% inspired by my girl Monique also known as MoNikki. Monique and I have been working together on Healthy Glow Co. (+ the Summer Sweat Series) for over 3 years now (OMG 3 YEARS WE ARE OLD). We’ve written 2 6-week meal plans and we’re currently working on another big project come January. I love Monique’s pallet because she always adds a hint of spice and she’s so creative it makes me want to do burpees. If you’ve never made one of her recipes from a Healthy Glow Guide or from Ambitious Kitchen…they SLAY.

For the first time ever a few months ago…I tried Monique’s homemade enchilada sauce. Let’s just say it changed my life. All these times I was taking the easy way out buying store bought enchilada sauce, when it’s actually easier to make your own! I guarantee that you have most of these ingredients in your kitchen right now!

  • tomato sauce
  • chili powder
  • ground cumin
  • garlic
  • salt
  • hot sauce

STAPLES PEOPLE. If you don’t currently have these ingredients, make a promise to yourself that from here on out you will ALWAYS HAVE THESE INGREDIENTS. You never know when you’re going to want to whip up some enchiladas.

It's dinner time and these enchiladas are calling your name. All you need for these healthy black bean enchiladas with roasted sweet potatoes are a few staple ingredients and lots of love. It's dinner time and these enchiladas are calling your name. All you need for these healthy black bean enchiladas with roasted sweet potatoes are a few staple ingredients and lots of love. It's dinner time and these enchiladas are calling your name. All you need for these healthy black bean enchiladas with roasted sweet potatoes are a few staple ingredients and lots of love. It's dinner time and these enchiladas are calling your name. All you need for these healthy black bean enchiladas with roasted sweet potatoes are a few staple ingredients and lots of love.
Recipe

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: Lee Hersh
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

This recipe makes for an excellent meal prep recipe! I you’re cooking for 2, this will get you 4 meals WAHOO! I highly recommend plating it with some white sticky rice or quinoa and a squeeze of lime!

Check out some of our other enchilada recipes below:

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