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Thursday
May172012

Deconstructed Sweet Potato, Black Bean & Spinach Enchilada

Sweet Potato, Black Bean & Spinach Enchilada Flatbread

Remember when I told you about my new obsession with lavash flatbread?

Well this was a pretty darn tasty result of that, especially if you are an enchilada fan like myself. And don't get confused with me getting all fancy and using the term deconstructed (don't you see that on the menu at all of the hip restaurants), this is super easy to make.

This recipe is a knock off of my Butternut Squash, Black Bean & Spinach Enchiladas that you all seemed to enjoy. I swapped out the butternut squash for sweet potatoes and I added some goat cheese gouda that I picked up at Trader Joe's - - if you haven't already, you HAVE to try some goat cheese gouda.

The enchiladas were still really good leftover, despite being a bit soggy, and made for an awesome lunch the next day.

Ingredients
1 large piece of lavash flatbread
2 tablespoons olive oil, plus more for flatbread
1 large sweet potato (or 2 small), peeled and cubed
2 teaspoons of chipotle pepper seasoning, divided (can substitute cayenne)
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon cumin
1 can of black beans, drained
3 handfuls of baby spinach
1/2-3/4 cup of enchilada sauce (feel free to buy a can, but the homemade version is pretty simple too)
1/4-3/4 cup sharp cheddar cheese, shredded
1/4-3/4 cup goat cheese gouda, shredded

Directions
Preheat oven to 375 degrees.

In a large stove top pan, heat over medium high heat and add olive oil. Add cubed sweet potato to pan, season with 1 teaspoon chipotle pepper, salt and pepper. Cover pan and let cook for about 15 to 20 minutes, stirring around a few times, until sweet potato is tender.

Reduce heat to medium low and add black beans and spinach to pan. Season with remainder of chipotle pepper and cumin. Stir around until spinach cooks down.

Place flatbread on baking sheet.  Brush flatbread with olive oil, and then spoon sweet potato, black bean and spinach mixture evenly on top top. Then spoon or pour enchilada sauce on top, and lastly sprinkle cheese on top.

Place in oven and bake for 15 to 20 minutes or until cheese is melted. 

Reader Comments (1)

Carrie you have no idea how much I love lavish bread!! Can't wait to try this. Thanks for posting.

May 18, 2012 | Unregistered CommenterMeghan

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