Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Ready in : 45 mins

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce is a Mexican recipe that serves 6. One serving contains 369 calories, 9g of protein, and 16g of fat. For $1.91 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have unbleached flour, chili powder, paprika, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by foodandspice.blogspot.com. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes are Sweet Potato Black Bean Enchiladas with Avocado Lime Crema, Sweet Potato, Pinto and Black Bean Enchiladas with White Cheddar Sauce, and Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce.

Diets

DAIRY FREE

LACTO OVO VEGETARIAN

VEGAN

Ingredients

avocado

1 medium

black olives

0.33333334 cup

chili powder

1 teaspoon

chili powder

3 teaspoons

cooked brown rice

0.5 cup

flour tortillas

6 6-inch

fresh cilantro

0.5 cup

garlic

1 clove

garlic

2 cloves

ground cumin

1 teaspoon

ground cumin

1 teaspoon

jalapeno

1

juice of lime

2

juice of lime

2

nutritional yeast

0.33333334 cup

olive oil

1 tablespoon

olive oil

2 tablespoons

paprika

0.5 teaspoon

red bell pepper

0.5

red chili

1

red onion

1 small

sea salt

0.5 teaspoon

sea salt

0.5 teaspoon

sea salt

1 teaspoon

shallot

1

spinach

2 large handfuls

sweet potato

2.5 cups

tomato paste

0.6666667 cup

tomatoes

2 medium

unbleached flour

2 tablespoons

vegetable stock

1.5 cups

water

3 tablespoons

can)

19 oz

Cooking in Steps

1
To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and saut for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute.

enchilada sauce

chili powder

vegetable

ground cayenne pepper

paprika

shallot

garlic

chili pepper

cumin

all purpose flour

cooking oil

sauce pan
2
Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened.

nutritional yeast

tomato paste

tomato

stock

salt

whisk
3
Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas.To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400, pierce the potato a few times with a fork, and bake until fork tender about 30 minutes.

sweet potato

potato

stock

water

oven
4
Let cool, remove the skin, and chop into small pieces.To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and saut for 5 minutes.

onion

cooking oil

frying pan
5
Add the garlic and jalapeo and continue to saute for another few minutes. Stir in the chili powder and cumin.Now add the red pepper, sweet potato, black beans and rice and stir well to combine.

chili powder

sweet potato

black beans

red pepper

garlic

cumin

rice
6
Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted.

spinach
7
Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt.Preheat an oven to 35

enchilada sauce

lime juice

olives

salt

oven
8
To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil.

olive oil

baking pan
9
Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce.

enchilada sauce

tortilla

wrap
10
Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour.While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro.

cilantro

avocado

ground meat

food processor

oven

blender
11
Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary.To serve, individually plate the enchiladas and drizzle each with avocado cream sauce.

lime juice

avocado

water

salt