“Sista night” is a tradition that my sister and I hold dear every Tuesday. We go for long walks, gossip, cook dinner together, and watch hours of our favorite television shows.
This week we made (and slightly altered the recipe) “Fabulous Sweet Potato Enchiladas” from The China Study Cookbook by Leanne Campbell. This is a whole-foods, plant-based recipe, and it was so good!
- 1/2 cup Vegetable Broth
- 1 small onion
- 2 garlic cloves
- 1 tsp coriander
- 2 tsp cumin
- 2 cups chopped spinach
- 2 cups black beans
- 3 Tbs soy sauce
- 2 cups sweet potatoes
- 6 whole wheat tortillas
- 1 Jar Salsa
- Preheat oven to 350*F
- In a large skillet, heat 2 Tbs of the vegetable broth. Add onion and garlic and saute until onion is translucent. Add in spices, and cook for one minute.
- Add the remainder of the broth, spinach, black beans, soy sauce, and sweet potatoes. Cook for 4 minutes, remove from heat, and season with salt.
- Place mixture in tortilla and wrap lengthwise. No need to fold in the edges.
- Place all 6 enchiladas lengthwise in your cooking dish, pour salsa on top, cover with aluminum foil and bake for 25 minutes!
According to Calorie Count, this recipe received an “A” rating. It is low in saturated fat, and contains no cholesterol. It is high in important things like fiber, manganese, potassium, thiamin, vitamin A, vitamin B6, and vitamin C. The only bad point is that this recipe is high in sodium, so that must be taken into account.
For TV, we only had time to watch Big Brother last night, but it was an action-packed episode, as they got down to the final 4. I’m not a huge Vanessa fan (although a student told me I look like her), but I feel as though she will win! Can’t wait to see what happens tonight!
2 thoughts on “Sista Night Sweet Potato Enchiladas”