Sweet Potato Black Bean Enchiladas

These enchiladas kick some serious butt! They are full of flavor with just enough kick but not enough to kill your taste buds. To top, this dish is smothered in a homemade enchilada sauce that is super simple to put together. My classic homemade guac finishes off this dish and makes it a sure winner.

Ingredients:

5 wheat tortillas 

1 can of diced tomatoes with chilies; drained 

(Sweet Potato Filling)

2 cups of cooked, mashed sweet potatoes

1 can (14 oz.) of black beans; rinsed

1 small can of green chiles; drained

1/2 red onion; chopped 

1 tbsp of minced garlic

1 tsp. of chili powder

1 tsp. of cumin

Salt and pepper to taste

(Enchilada Sauce)

2 tbsp of vegan butter (I used Earth Balance)

1 small can of tomato paste

2 tbsp of flour

4 tsp. of chili powder

1 tsp of cumin

1 tsp. of garlic powder

1/2 tsp of onion powder

1/4 tsp. of cayenne 

1 3/4 cups of vegetable broth

Salt and pepper to taste 

(Homemade Guacamole)

1 ripe avocado; mashed with fork

Lemon juice to taste

Lime juice to taste

Onion; finely chopped

Tomato; diced into small pieces 

Sea Salt to taste

Fresh Ground Pepper to taste 

Directions:

Preheat oven to 350 degrees. Prick sweet potatoes with fork and cook in microwave until soft. Scoop out insides and mix sweet potatoes, black beans, green chilies, and 1 tsp of chili powder and 1 tsp of cumin in addition to salt and pepper. Set mixture aside.

Prepare enchilada sauce by melting vegan butter in pan at medium high heat. Add flour and whisk until thick. Add tomato paste with seasonings and vegetable broth. Whisk all ingredients until combined and bring to a boil. Bring to a simmer for approximatley 5 minutes. Set aside.

Prepare pan by spraying with cooking spray and spread bottom of pan with some of the enchilada sauce (just enough to cover). Take tortillas and fill with 1/5 of the sweet potato filling. Roll the tortillas up and turn so seam is facing down into pan. Pour remaining enchilada sauce on top. Spread can of drained canned tomatoes and chilies. Bake uncovered at 350 degrees for 20-25 minutes. 

Prepare quacamole by mixing and mashing all ingredients together and topping with additional sea salt and fresh ground pepper. 

Top dish with guac after out of the oven and dig in. The combination of sweetness and spice in addition to creamy, cool avocado is out of this world!  This mexican dish is sure to please anyone and is a healthy, vegan alternative for a fiesta styled dinner. 

Yum! 

~Crago