Ingredients (for 5 enchiladas):

  • 3 cups cubed sweet potatoes
  • 2/3 can rinsed and drained pinto beans
  • Several cups hand-shredded raw spinach
  • 5 whole wheat tortillas
  • 1 can salsa verde
  • Salt and pepper to taste


  • Preheat oven to 375 degrees.
  • After peeling and chopping the potatoes, place in boiling water and cook for 15 minutes.  Drain.
  • Put potatoes, spinach, and pinto beans in food processor and pulse.
  • Pre-grease casserole dish.
  • Lay out a tortilla on a plate and scoop out 1/5 potato mix.  Top with extra raw spinach and place in casserole dish.  Repeat four times.
  • Pour entire can of salsa verde on top, covering the tortillas evenly.
  • Bake at 375 for 15 minutes, remove, and serve.
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