Enchiladas

Who doesn’t struggle with weekly meal planning? With 2 very active boys, and 2 full-time working parents, the evenings from 5pm-9pm can be some of the most trying times of our day. We are usually battling our kids to eat, bathe and get to bed at a reasonable hour. I relish in the my first hour of the day after I drop the kids off at daycare – does that make me a terrible mother? I hope not! One of the things that makes life easier in the evenings – having a game plan for dinner. If I have a good weekend, that means I have planned our meals for the entire week. I am always looking for quick and easy meals that take 30 minutes or less to get on the table. While we have definitely tried some meal prep services, like Purple Carrot or Blue Apron, nothing beats the flavor of our home-cooked meals. One of our all-time favorites, our Sweet Potato & Black Bean Enchiladas, which are delicious, filling, and easy to make ahead and throw in the oven when you are ready to eat.

Let’s talk about these amazing Enchiladas, a true flavor bomb in your mouth. The flavors are truly amazing and it all starts with homemade enchilada sauce. DON’T buy enchilada sauce. It is overpriced and far too salty. Like most things, homemade enchilada sauce has richer flavor, costs far less and is better for you. We borrowed a recipe from Recipe Girl, and it takes minutes to throw together. Then with the combination of black beans, peppers, onions and sweet potatoes, this dish will convert even the meat eaters to vegetarianism! Not to mention the bevy of superfoods loaded in this recipe! Nutritionally, you can’t beat the fact that for only 380 calories, each enchilada offers 10g of fiber, 13g of protein and 161% of your daily vitamin A. No matter how quickly your local Mexican joint can get a plate of enchiladas on the table, you won’t be able to find this flavor and something this healthy. Try them, you will love it.

Black Bean Enchiladas Recipe


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