Mexican food is my jam. I could literally eat it for every single meal, yes even breakfast! Pass the huveos rancheros….
BUT, most of the time Mexican food is super high in carbs and fats. Piled high with sour cream, guacamole and loads of fat and lard in the beans and meat. I have always enjoyed the venetian options, but it usually just boils down to cheese and beans and beans and cheese.
My hands down, all time favorite meal across the board are enchiladas. Ooey, gooey sauce laden enchiladas. But did you know that most of the enchiladas sauce you buy at the store is laden with all sorts of crazy, non clean eating friendly stuff??? I know, I feel lied to also:(
*modified corn starch
*hydrolyzed corn gluten
*soy and wheat gluten proteins
But don’t get too worked up yet. I have a KILLER homemade CLEAN enchilada sauce that will knock your socks off. Oh and the sweet potato and black bean enchiladas that go with it aren’t too shabby either.
- 1 TBSP olive oil
- 1 yellow onion, diced
- 1 tsp chili powder
- 1 tsp ground cumin
- ½ tsp salt
- 2 medium sweet potatoes, diced into 1 inch cubes
- ¼ cup water
- 1 15 oz can black beans, drained and rinsed
- 8-12 corn tortillas
- 1 batch clean enchilada sauce
- 1 ½ cups shredded white cheddar
- chopped fresh cilantro and avocado slices for serving
- protein of choice
- Preheat oven to 350. Coat a 9 x 13 casserole dish with cooking spray
- Heat the olive oil in a skillet and add the onion and cook until softened. Add all the spices and cook for an additional min and then add the sweet potato. Add the water and cook covered for another 12 minutes. Stir in black beans and cook until potatoes are tender, roughly 5-6 more minutes
- Heat up corn tortillas in a damp paper towel in microwave for 1-2 minutes or until they are somewhat pliable.
- Fill each tortilla with ¼ cup filling, a spoonful of enchilada sauce and protein of choice. Place in casserole dish and tope with desired amount of enchilada sauce on top of enchiladas.
- Top with cheese and place in oven for 25-30 mins
- 1 TBSP olive oil
- 1 yellow onion, chopped
- 2 tsp garlic, minced
- 1 ½ TBSP chili powder
- 2 tsp ground cumin
- 1 tsp paprika
- 1 (15 oz) can tomato sauce
- ¾ cup water
- Heat the oil in a saucepan over medium heat. Add onion and garlic. Saute for 2-3 minutes until softened.
- Add spices to mixture. Cook for 4 minutes.
- Next add water and tomato sauce and bring to a boil. Cook for an additional 5 minutes. Remove from heat
- Allow to cool slightly and place in blender and carefully blend into a smooth sauce. This should make a double batch!
One of my main secrets to having my veggies so inform is my handy dandy veggie chopper. It literally cuts my chopping time in half!! I can cut onions without balling my eyes out and my sweet potato are always perfectly diced. Here is link if you are interested! The OXO Good Grips Vegetable and Onion Chopper with Easy Pour Opening