"SWEET POTATO & SPINACH ENCHILADAS! The @thefeedfeed turned me on to my newest obsession- @cascadianfarm Powered By Plants line of veggie blends! #ad
This blend of Faro, Sweet Potato, Spinach, and Black Beans are all organic, unseasoned, just pure veggie goodness!
Every summer we have Meatless Monday dinners and I couldn’t wait for everyone to try my Sweet Potato & Spinach Enchiladas! They are unbelievably filling with a little kick of heat and the sweet tang of pickled red onions on top!
Shop #PoweredByPlants Frozen Entrees at @harmonyfoodcoop for $5.99 from 6/2 - 6/15.
The full recipe is linked in my bio on my @thefeedfeed profile! ff.recipes/Powered-by-Plants"
Sweet Potato and Spinach Enchiladas
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A Note from Feedfeed
Cascadian Farm Powered by Plants Frozen Entrees are on sale at Harmony Natural Foods Co-op from 6/2 through 6/15 for $5.99.
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 6
Recipe Card
Taco Seasoning:
ingredients
- 1 tablespoon chili powder
- 1 tablespoon cumin
- 1 teaspoon sea salt
- 1/2 teaspoon dried smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon crushed red pepper flakes
- 1/4 teaspoon dried oregano
Enchiladas:
ingredients
- 2 tablespoons olive oil, plus more for greasing
- 1 white onion, diced
- 1 package Cascadian Farm Powered By Plants Faro, Sweet Potato, Spinach, Black Beans Blend
- 1 yellow bell pepper, diced
- 1 tomato, diced
- 1 4-ounce can green chilies, diced
- 1 15-ounce can green enchilada sauce
- 6 flour tortillas, warmed
- 3 cups Mexican-style cheese, shredded
- sour cream, for serving, optional
- avocado, diced, for serving, optional
- pickled red onions, for serving, optional
- chives, chopped, for serving, optional
Method
Step 1
Preheat oven to 350℉.
Step 2
Mix taco seasoning ingredients. Set aside.
Step 3
Heat oil in a large skillet over medium heat. Add onions and cook for 3-5 minutes until brown.
Step 4
Add Cascadian Farm Powered By Plants Faro, Sweet Potato, Spinach, Black Beans Blend, bell pepper, tomato, and green chilies. Cook for 10 minutes. During the last 2 minutes of cooking, add taco seasoning. Remove from heat.
To Assemble Enchiladas:
Step 1
Grease a 9x13-inch casserole dish with a little olive oil.
Step 2
Spoon 1 tablespoon of enchilada sauce in the middle of a tortilla, add about ½ cup veggie mixture and a small handful of shredded cheese. Roll and place in casserole dish. Repeat until all tortillas are filled, saving some sauce and cheese for topping.
Step 3
Pour remaining enchilada sauce evenly on top of enchiladas and sprinkle remaining cheese. Bake for 30 minutes or until cheese begins to brown.
Step 4
Top with sour cream, avocado, pickled red onions and chives, if desired, before serving.