Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

My mother is the best cook I know. She makes food from the heart. You know, food with flavors that address your spirit from the absolute first chomp. She’s inventive, innovative and never reluctant to think up something delectable.

Each and every other day I get a book from her with a photograph of what she made that day. From granola bread (OMG!) and coconut milk wild rice soup to veggie stuffed small scale meatloaves and pesto heated ziti, she’s continually brainstorming something new.

My mother has been an extraordinary cook for whatever length of time that I can recollect and my preferred formula she makes (and furthermore my preferred solace food) is stacked enchiladas. Think liberal measure of cheddar, pulled chicken, smooth hand crafted refried beans, cilantro, tortillas, corn and whatever else she can cook up completely layered in a skillet and prepared until melty and brilliant.

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

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Recipe by ambitiouskitchen Course: Main, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

50

minutes
Total time

1

hour 

20

minutes

Amazing black bean and sweet potato enchiladas, smothered in salsa verde. A delicious, hearty vegetarian entrée.

Ingredients

  • 2 medium sweet potatoes, diced into 1/2 inch cubes

  • 1 tablespoon olive oil

  • 1/2 tablespoon chili powder

  • 1 teaspoon cumin

  • 1/2 teaspoon garlic powder

  • 1/4 teaspoon salt

  • 1 (15 oz) can black beans, rinsed and drained

  • 1/2 cup fresh or frozen corn

  • 1 1/2 cups shredded Mexican cheese blend

  • 8 soft corn tortillas*

  • For the enchilada sauce:
  • 2 teaspoons olive oil

  • 1 small white onion, finely minced

  • 3 cloves garlic, minced

  • 2 1/2 tablespoons chili powder

  • 1 teaspoon cumin

  • 1 teaspoon dried oregano

  • 1/4 teaspoon salt

  • 1 (15 ounce) can tomato sauce

  • 2 tablespoons tomato paste

  • 1/2 cup water (or broth of choice)

  • 1/2 teaspoon apple cider vinegar

  • Salt and pepper, to taste

  • For the avocado lime crema:
  • 1/4 cup nonfat plain greek yogurt

  • 1/2 ripe avocado

  • 1 lime, juiced

  • 1/4 cup cilantro

  • 1/8 teaspoon salt

  • Garnish: chopped cilantro

Directions

  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
  • While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
  • Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
  • Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
  • Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.
  • Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
  • Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan.
  • Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
  • While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
  • Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.

Notes

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