Adapted from Oh She Glows
- 2 cups sweet potato, peeled and chopped
- 1 Tablespoon olive oil
- 1 red onion, chopped
- 2 clove garlic, minced
- 1 bell pepper, chopped
- 1 can black beans (15oz), drained and rinsed
- 2 1/2 cups enchilada sauce
- 1 Tablespoon lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 6 whole-grain tortillas
- 1/2 cup fresh cilantro
- 1 medium avocado, pitted
- 1/4 teaspoon salt
- 1/2 teaspoon garlic powder
- Preheat the oven to 350. Grease a rectangular baking dish.
- To make the enchiladas, cook the sweet potatoes in a medium sauce pan, covering the sweet potato with water. Cook until tender.
- In a skillet, heat the olive oil and cook the onion and garlic until translucent.
- Add the bell pepper, cooked sweet potato (drained of water), and black beans. Cook on high for a few minutes until peppers have softened.
- Remove the skillet from heat and stir half the enchilada sauce, lime juice, chili powder, cumin and salt into the vegetables.
- On a flat surface, fill the tortillas with the vegetable filling. Roll like you are rolling a burrito or taco and place, seam down, in the greased casserole dish.
- Repeat until the casserole dish is full.
- Pour the remaining enchilada sauce over the wrapped tortillas.
- Bake for 30 minutes. If you add cheese, remove once the cheese has browned.
- While the enchiladas bake, combine all ingredients for the avocado-cilantro sauce in a food processor. Blend until smooth.
- Serve the enchiladas hot with the avocado sauce on top.
DIY Enchilada Sauce
- 2 Tablespoons unsalted butter
- 2 Tablespoons flour
- 4 teaspoons chili powder
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper
- 1 scant cup tomato paste
- 1 3/4 cup broth
- Pinch of salt
- In a medium sauce pan, melt the butter over medium heat.
- Stir in the flour until a thick paste forms. Stir in the spices until combined.
- Cook for a couple minutes until fragrant.
- Stir in tomato paste (I definitely used ketchup) and the broth. Whisk until smooth and combined.
- Bring to a low boil over high heat, then reduce and simmer to allow the sauce to thicken.
- If it still looks too thin, you can thicken the sauce with some cornstarch.