Black Bean Sweet Potato Enchiladas

Filling

• 2 Cups sweet potato - peeled and chopped small
• 1 red onion - chopped
• 2 large cloves garlic - minced
• 1 bell pepper - chopped
• 15 ounce can of black beans (or cook soaked dried beans in an instant pot)
• 2 large handfuls of spinach (or chopped kale)
• 2 Cups canned enchilada sauce (red or green) or make your own (see below)
• Juice from 1 lime (or more if you like)
• 1 tsp chili powder
• tsp ground cumin
• tsp salt (or to taste)

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

• Organic Corn tortillas - 10 or more

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

• Cup fresh cilantro (or parsley)
• 2 avocados
• Juice of 2 limes.
• tsp salt
• tsp garlic powder

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

• 2 Tablespoons vegan butter or light tasting oil
• 2 Tablespoons flour
• 4 tsp chili powder
• 1 tsp garlic powder
• 1 tsp ground cumin
• tsp onion powder
• tsp cayenne pepper
• 1 Cup (scant) tomato paste
• 1 Cups vegetable broth
• to tsp fine-grained salt, to taste

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.