Healthy Enchiladas

The other week I had some extra lentils and sweet potatoes that I had prepped for the week. While I typically enjoy lentils and sweet potatoes with sautéd kale and some avocado slices, I recalled seeing a recipe for Black Bean & Sweet Potato Enchiladas (here) that inspired me to create this recipe. Plus, Travis really likes enchiladas so it was an easy decision and a win-win for me.


I must say though I had never used San Marcos chipotle salsa before. I happened to have some on hand, likely because of a recipe I was planning to make that I never got around to. Not having experience with it and not even really tasting it prior to using it (big no-no for next time), I decided to use the entire can. Just a little too hot for this household, so I reduced the amount to half of the can for this recipe. Actually, the original amount I used was so spicy that my glands under my eyes started to sweat..hey mama that’s hot! However, if you like super hot, then by all means, cry your little eyes out and enjoy the full can!

Healthy Lentil Sweet Potato Enchiladas


1 t. butter, Kerry Gold
1/2 c. chopped sweet onion
1 garlic clove, minced
4 c. chopped spinach
1.5 c. cooked, chopped sweet potato cubes*
1.5 c. cooked lentils (I used black)
2 t. cumin
1/2 t. Adobo seasoning
1.5 c. cheese (I used Daiya shredded cheddar cheese)


1 t. butter, Kerry Gold
1/4 c. chopped sweet onion
1 garlic clove, minced
3/4 c. water
1 t. cumin
1/4 t. Adobo seasoning
1 T. coconut sugar (optional)


*7-8 corn tortillas (I used Food For Life sprouted)
2 damp paper towels


Avocado slices and honey to drizzle

Sauce: add the butter to a skillet and then add the chopped sweet onion and minced garlic and sauté until softened. Add the salsa (*I used the full can of salsa which was too much as it was too spicy so I reduced the amount to half the can for this recipe) and the green chilies, along with the water and the seasoning and sugar. Bring to a simmer; cover and cook for about 15 minutes while preparing the filling.

Filling: add butter, chopped sweet onion and minced garlic and sauté until softened; add water as needed. Add chopped spinach and sauté until wilted. Add the sweet potatoes, lentils, and seasoning. Stir ingredients together well. {To cook the sweet potatoes, I peeled them, chopped them, then added them to aluminum foil ‘envelope.’ Add a little water to the aluminum foil envelope and sprinkle potatoes with Herbamare and close the seams of your envelope; place in the preheated oven and bake at 350F for about 40 minutes.} {For the lentils, I soaked them for several hours, then drained and rinsed them well. After adding the lentils to a pot, I covered them with boiling water from the electric tea kettle; cook until all the water has been absorbed, about 30 or so minutes, stirring occasionally and adding water as needed. Sprinkle with Herbamare or Adobo seasoning. You can taste them to make sure they are not crunchy, add more time as needed.}

Wraps: Dampen the paper towels and place about 8 tortillas in between the damp towels. Place in the oven (I used the convection oven) for a couple minutes, removing one by one to fill. Alternatively you could use the microwave. *Some of the wraps tore slightly as I was rolling them but overall they stayed together fairly well.

To assemble: Place about 1/2 cup of sauce into the bottom of a 9X12 glass pan. Remove a tortilla from the towels, add a sprinkle of cheese and filling. Roll and place in the pan. Continue this process until all tortillas are rolled and the pan is full. Add remaining sauce over the top and sprinkle the remaining cheese. Sprinkle a tablespoon or two of basil over the top. Serve hot with a drizzle of honey and avocado slices. Enjoy!


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