After a weekend of SUN…yes we actually had two days in a row…the rain is back.

Enter rainy day eats- Sweet Potato Enchiladas. Delish.

Ingredients:

• 1tbsb olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 can kidney beans, rinsed & drained
• 1 cup water
• 1-2tbsp chilli powder
• 1tsp cumin
• 2tsp prepared mustard
• Pinch cayenne
• 1tbsp soy sauce (low sodium)
• 2 cups sweet potato, cooked & mashed
• 4 whole grain tortillas (lg) (or 8 small ones)
• ½ cup old cheddar cheese (light), grated

Directions:

1. In medium skillet over medium-high heat, combine oil, onion & garlic. Sauté until onions are translucent.
2. Stir in kidney beans & seasonings (chilli powder, cumin, cayenne)
3. Meanwhile, boil sweet potato until tender. (Option: bake in microwave or oven). Remove skin, mash and combine with water, mustard & soy sauce.
4. Spread sweet potato mash evenly amongst the four tortillas, top with kidney bean mixture.
5. Roll tortillas, tucking ends in and place in greased 9×9 baking dish.
6. Sprinkle with grated cheese and bake at 375F for about 20min or until cheese is golden & bubbly!
7. Serve with salsa, low fat sour cream, enjoy!

I served mine over a bed of spinach (wilted under enchilada heat…yum) with salsa & greek yogurt!

 Nutrition Analysis: 438cal, 10g fat (2.7g sat), 9g fibre, 16g protein