Sweet Potato Black Bean Enchiladas

As the weather cools down, don’t you start craving comfort food?  You know…the kind of food that fills you up, sticks to your bones & is all warm, toasty & melty??!!  I know I sure do!  And these yummy Sweet Potato Black Bean Enchiladas totally fit the bill.  Oh…they have an added bonus too – homemade enchilada sauce!  You may never go back to La Victoria brand again!!

Ingredients

For Enchiladas:

  • 2 med sweet potatoes, diced into 1/2″ cubes
  • 1 T olive oil
  • 1/2 T chili powder
  • 1 t cumin
  • 1/2 t garlic powder
  • 1/4 t salt
  • 1 (15 oz) can black beans, rinsed & drained
  • 1/2 c fresh or frozen corn
  • 1-1/2 c cheddar or jack cheese, shredded
  • 8 corn tortillas

For Enchilada Sauce:

  • 2 t olive oil
  • 1 sm onion, finely minced
  • 3 cloves garlic, minced
  • 2-1/2 T chili powder
  • 1 t cumin
  • 1 t dried oregano
  • 1/4 t salt
  • (15 oz) can tomato sauce
  • 2 T tomato paste
  • 1/2 c water or broth
  • 1/2 t apple cider vinegar
  • Salt & Pepper

For Avocado Lime Crema:

  • 1/4 c Greek yogurt or sour cream
  • 1/2 avocado
  • 1 lime, juiced
  • 1/4 c cilantro
  • 1/8 t salt
Preheat oven to 375 deg.  Line a large baking sheet with parchment paper.  Add diced sweet potatoes, spices, salt & drizzle with olive oil.  Toss until sweet potatoes are evenly coated with olive oil & spices.  Bake for 25-30 min or until sweet potatoes are tender.  Set potatoes aside but leave oven on.
 
For the enchilada sauce, heat oil in a med pot over med-high heat.  Add onions & garlic & sauté for 5 min or until onions become translucent.  Add chili powder, cumin, oregano, salt & stir for 30 sec to bloom the spices.  Stir in tomato sauce, tomato paste, water or broth & apple cider vinegar & bring to a boil.  Reduce heat to low & simmer for about 5 min.  Remove from heat & season with additional salt & pepper to taste.
 
Spread 1/4 c enchilada sauce evenly onto bottom of large casserole pan.
 
Mix sweet potatoes, black beans, corn & 1/4 c enchilada sauce together in a large bowl.  Take a tortilla & fill with 1/3 c of mixture, 1 T of cheese & 1 T of enchilada sauce.  Roll the tortilla up & place seam side down in the pan.
 
Repeat with remaining tortillas & place them tightly next to each other in the pan.  Pour remaining enchilada sauce over the top & sprinkle remaining cheese over sauce.  Bake for 20-25 min.
 
For the avocado lime crema, put avocado, Greek yogurt, lime juice, cilantro & salt into a blender or food processor & blend until smooth & creamy.  Add 1-2 T of water to thin out if necessary.
 
Once enchiladas are done baking, drizzle avocado lime crema on top.  Serve & enjoy!
 

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