Vegetarian Enchiladas (with #sweetpotato)!

Black Bean, Corn, Green Onion and Sweet Potato Enchiladas

So, my friend Kerri (A.K.A. Valt) and I started this long distance, diet/exercise challenge on Monday. The gist of this "Challenge", as we call it, is to take turns (weekly) and provide each other with at least 3 recipes and 3 workouts, that are to be completed by the end of the week. Well, we're only on Tuesday, and Kerri couldn't have said it better: "I feel like I'm eating like a king!". 

I provided a total a 6 recipes and we both cooked our second recipe of the week, today. She made a delicious red curry with shrimp over Thai noodles (YUM, can't wait to try that one!) and I made these delicious veggie enchiladas! 

The recipe is a combination of these two I found for the "Challenge":

http://www.thegardengrazer.com/2012/03/black-bean-spinach-enchiladas.html

http://www.averiecooks.com/2014/06/sweet-potato-corn-and-black-bean-enchiladas.html

Prep time: 1 hour (includes cooking sweet potato)

Cook time: 30 minutes

Ingredients:

1 large can of enchilada sauce (or make your own)

OPTIONAL: 2-3 cups of cheese (I combined Mexican blend and mozzarella)

1 small can of green chilies (diced)

6-9 green onions (scallions)

1 can of corn

1 can of black beans (rinsed and drained)

3-4 sweet potatoes

6-8 large flour tortillas

1/2 jar of your favorite salsa

1 tablespoon of cumin

1/4 teaspoon Himalayan pink salt

Steps:

1. Cook the sweet potato in the oven at 375 for an hour, or until you can easily puncture the potato with a fork. 

2. Peel the skin off of the potato and dice into 1/2 inch cubes.

3. Mix the potato, corn, black beans, green onion, green chilis, cumin, salt, 1-2 cups of cheese (after making these a few times, I've decided to OMIT the cheese in the filling), and salsa. Mix well

4. Coat the bottom of a greased pan with a little bit of the enchilada sauce.

5. Stuff the tortillas with the mixture, roll, and place (seam down) into the pan. 

6. Cover the enchiladas with the remaining enchilada sauce and sprinkle with cheese. 

7. Cover with foil and bake at 350 degrees for about 30 minutes. Remove the foil and bake an additional 30 minutes or until the cheese/sauce is slightly bubbling and the edges are browned.

Optional: Garnish with diced tomatoes, fresh jalapeños, scallions. Serve with sour cream or guacamole. Don't forget the hot sauce!

Enjoy!

EZ Chicken Fajita Dinner

Servings: 2-4

Prep: 20

Cook: 30

Ingredients 

2 Chicken breasts (butterflied)
1 can of black beans

1 green pepper

1 onion

Splash of Dale's Steak Seasoning

McCormick's Fiery 5 Pepper spice

Chipotle chili powder

Oregano

Splash of red wine vinegar 

Shredded cheese

Sour cream

Lime or lime juice

Hot/taco sauce

Flour tortillas

Steps:
1. Prepare the chicken; once butterflied, cut in half. You will have a total of 4 thin chicken cutlets.
2. Season the cutlets with the chipotle chili powder and the fiery 5 pepper seasoning on both sides and set aside. *If you are sensitive to the heat, take it easy on the chipotle.
3. Cut the onion and green pepper into thin strips.
4. Heat two pans with oil (I used coconut oil) on a medium to medium-low heat.
5. In the smaller pan, saute onion and green pepper for about 10-15 minutes, until the onion is translucent and green pepper cooked to your liking. Add a splash of Dale's during the last few minutes.
6. Add the chicken to the larger pan, flipping after about 5 minutes. Cook thoroughly.
7. Heat up the tortillas; stove-top or microwave (covered with a wet paper towel).
8. Prepare your toppings: cheese, sour cream, lime wedges, hot sauce, salsa, and anything else you like.
9. Finally cut the chicken into thin strips and you're ready to start building these amazing little fajitas!

Fiery deliciousness.