Black Bean Sweet Potato Enchiladas

Original source - Oh She Glows - by Angela Liddon

Filling

  1. If you are not using canned black beans here is a way to do a 'quick soak': Cover 2 Cups black beans 2 inches of water. Bring to a boil. Boil for one minute. Cover and let site for 1 hour. Drain. Then cook in instant pot with 1 Cups water at high pressure for 8 minutes. Natural (slow) release.
  2. Cover the sweet potato with water and boil just until fork tender, drain them.
  3. In a large pan water sauté (no oil needed) the onion and garlic until translucent.
  4. Add beans, cooked sweet potato, bell pepper, and spinach and mix and sauté further until spinach wilts.
  5. Add Cup enchilada sauce, lime juice, chili powder, cumin, and salt. Mix well.

Assembly

  1. Preheat oven to 350 degrees
  2. In a 9"x13" baking dish cover the bottom with enchilada sauce
  3. You will be filling the tortillas with the above filling and rolling them up. To make them flexible and so they won't 'crack' it is best to 'steam' the tortillas. Do this one by one before you fill them.
  4. In each tortilla place put Cup (or so) of the filling and 'roll it up' and place it in the dish seam side down (so it won't unroll).
  5. You can pack in quite a few rolled up enchiladas in the dish.
  6. If you have left over filling put it in the dish as well.
  7. Cover the enchiladas with the sauce.
  8. Bake for 20-25 minutes.
  9. Serve with the avocado cream sauce spooned over the enchiladas. Garnish with cilantro or chopped green onion.

Avocado Cilantro Cream Sauce

  1. In a food processor process the cilantro until minced.
  2. Add avocado, salt, and garlic powder and process until creamy. That's it!

Enchilada Sauce

  1. Heat the butter/oil over medium heat.
  2. Stir in the flour until a thick paste forms.
  3. Stir in the spices until combined. Cook for a couple of minutes until fragrant.
  4. Stir in tomato paste, followed by the broth. Whisk until smooth.
  5. Bring to a low boil then add salt and simmer for 5 minutes until thickened.