#Let's Eat!
Sweet Potato and Black Bean Enchiladas
Source= Oh She Glows
When I first had these vegan enchiladas I fell in love!

They are so delicious and easy to make, plus they are dairy-free, added sugar-free, gluten-free.

Angela Liddon is one of my favourite cook book authors.

This is her recipe, slightly altered, as we have a variety of food protocols at our house, including a vegetarian (my husband) , a meat eater (myself and teenage son), and a kid who's allergic to nuts and many other things! (my 10 year old)

For ease of digestion I would suggest purchasing Eden Foods black beans (you can find them at any health food store including Healthy Planet, Fiddleheads, Goodness Me and Walmart). They are pressure cooked and in BPA-free cans.

You can also leave out the black beans and substitute with grilled chicken - what I do often!

Enjoy,

Committed to your health and well-being,
Leslie and The Buff Mom Team

PS. Get ready for another awesome week of LIVE workouts! We've got some cool stuff ahead.
Sweet Potato and Black Bean Enchiladas
  • Makes 4 Servings
  • Prep Time: 30 Min.
  • Cook Time: 20 to 25 Min.
The Essentials:
  • 1 Tbsp. extra virgin olive oil
  • 1 onion, chopped (about 2 cups)
  • 2 garlic cloves, minced
  • 1 cup sweet potato, chopped
  • 1 bell pepper, chopped
  • 2 handfuls spinach, chopped
  • 1 can black beans, drained and rinsed
  • pasta sauce (about 2.5 cups)
  • 1.5 Tsp. ground cumin
  • 1-2 Tbsp. fresh lime juice, to taste
  • 1/2 Tsp. kosher salt, or to taste
  • 1/2 Tsp. garlic powder
  • 1 Tsp. chili powder, or to taste
  • 4 corn tortillas or gluten-free wraps
  • Cilantro Avocado Cream Sauce, to pour on top (optional - recipe below)
  • green onion & chopped cilantro, to garnish

The How To's:

  1. Preheat the oven to 350 degrees.
  2. Chop the sweet potatoes into small pieces and precook by simmering in a small pot of water until tender (5 to 10 minutes). Drain and set to the side.
  3. Add 1 Tbsp of oil to a large skillet and add the chopped onion and cook until translucent. Add garlic, and reduce the heat to low and let cook for a few more minutes.
  4. Add the pepper, sweet potato, drained beans, and spinach.
  5. Cook on medium-low for about 5 to 7 minutes.
  6. Add pasta sauce, cumin, lime juice, garlic powder, and chili powder. Adjust the seasoning to taste.
  7. Add about one cup to the bottom of a medium to large casserole dish, and spread in a think layer.
  8. Then add about 3/4 cup of the mixture into each tortilla and wrap up (placing the folded side down in the casserole dish).
  9. Top with the remaining mixture and bake for 18 - 20 minutes.
  10. Once cooked, remove from the dish and top with the optional cilantro cream sauce, recipe below. (it's worth the extra time to make!) Garnish with chopped cilantro and green onion. Serve immediately.

Cilantro Cream Sauce

The Essentials:
  • 1/2 cup fresh cilantro
  • 1 medium avocado, pitted
  • 2 Tbsp lime juice
  • 1/4 Tsp. sea salt
  • 1/2 Tsp. garlic powder

The How To's:
Combine the above ingredients in a food processor until smooth.
LIVE Coaching Re-Broad
💪Ready to make this an incredible 6 weeks ahead? We officially kicked off our brand new virtual session with LIVE coaching this past Tuesday. Missed it? You can catch the re-broad above.

What to expect:

▶️ Tips for training over 40.

▶️ The best foods for great results.

▶️ How to stay motivated when working out from home!