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
- 1 (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!
Photo cred & recipe adapted from Vegetarian Sweet Potato Black Bean Enchiladas | Ambitious Kitchen.