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Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

By Noah Iyer
0’ Prep time
45’ Cook time
45’ Total time
369 Calories
6 Serving

Summary

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.
Noah Iyer 0 Followers

Step by Step

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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 6

Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted.
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Step 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
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Step 8

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

Ingredient

  • water
    water
    3 tbsps
  • chili pepper
    chili pepper
    1
  • garlic
    garlic
    1 clove 2 cloves
  • coarse sea salt
    coarse sea salt
    0.5 teaspoons 0.5 teaspoons 1 teaspoon
  • unbleached flour
    unbleached flour
    2 tbsps
  • black olives
    black olives
    45 milliliters
  • tomato paste
    tomato paste
    174.67 milliliters
  • nutritional yeast flakes
    nutritional yeast flakes
    14.67 milliliters
  • shallot
    shallot
    1
  • olive oil
    olive oil
    1 tbsp 2 tbsps
  • cilantro
    cilantro
    8 grams
  • vegetable stock
    vegetable stock
    352.5 milliliters
  • lime juice
    lime juice
    2
  • tomato
    tomato
    2 mediums
  • paprika
    paprika
    0.5 teaspoons
  • jalapeno pepper
    jalapeno pepper
    1
  • red pepper
    red pepper
    0.5
  • cumin
    cumin
    1 teaspoon
  • flour tortilla
    flour tortilla
    6 6-inchs
  • spinach
    spinach
    2 large handfuls
  • avocado
    avocado
    1 medium
  • red onion
    red onion
    1 small
  • chili powder
    chili powder
    1 teaspoon 3 teaspoons
  • sweet potato
    sweet potato
    332.5 grams
  • cooked brown rice
    cooked brown rice
    97.5 grams

Nutrition Facts

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