30 minute prep | 25 minute cook
- 2 cups sweet potato, peeled and chopped small
- 1 tablespoon olive oil
- 1 red onion, chopped
- 2 cloves garlic, minced
- sea salt and black pepper to taste
- 1 bell pepper, chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 2 large handfuls spinach, roughly chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon chili power
- 1/2 teaspoon ground cumin
- 1/2 teaspoon sea salt
- 5 tortillas
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 cup tomato paste
- 1 3/4 cups vegetable broth
- 1/2 to 1/2 teaspoon sea salt to taste
Avocado- cilantro cream sauce:
- 1/2 cup fresh cilantro
- 1 medium avocado, pitted
- 2 tablespoons lime juice
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
To make the enchilada sauce:
In a medium saucepan, melt the butter over medium heat. Stir in the flour until a thick paste forms. Stir in the chili powder, garlic powder, cumin, onion powder, and cayenne until combined. Cook for a couple minutes until fragrant.
Stir in the tomato paste, followed by the broth. Whisk until smooth and combined. Bring to a low boil over high heat and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for about 5 minutes, until thickened.
To make the enchiladas:
Preheat the oven to 350 degrees. Lightly grease a large rectangular baking dish. Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5 to 7 minutes, or until fork-tender. Drain and set aside.
In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the onion is translucent. Season with salt and black pepper.
Add the bell pepper, cooked sweet potato, black beans, and spinach to the skillet. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.
Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin, and sea salt.
Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortillas and place them seam down in the baking dish. Spread the remaining enchilada sauce over the tortillas.
Bake the enchiladas, uncovered, for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
To make the avocado- cilantro cream sauce:
In a food processor, process the cilantro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 tablespoons water and process until creamy.
When the enchiladas are ready to serve, plate them individually and drizzle some of the avocado sauce on top of each. Garnish with cilantro and green onion, if desired.
Sourced from: Liddon, Angela. “Sweet Potato and Black Bean Enchiladas with Avocado- Cilantro Cream Sauce.” The Oh She Glows Cookbook.