Sweet Potato and Black Bean Enchilada with Cilantro Avocado Sauce

Inspired by ohsheglows

Yield: 4 Enchiladas

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 onion, chopped (~2 cups)
• 2 garlic cloves, minced
• 1 cup sweet potato, chopped (or zucchini)
• 2 handfuls spinach
• 1 can black beans (~2 cups), drained and rinsed
• Enchilada sauce or Pasta sauce (about 2.5 cups)
• 1.5 tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps
• Cilantro Avocado Cream Sauce, to pour on top (recipe below)
• Green onion & chopped cilantro, to garnish

Directions:

1. Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas. Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.

2. In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the spinach and cook on medium 5-7 minutes until wilted.  Transfer to a bowl and mix in the cubed sweet potato, and black beans.

3. Add in your enchilada or pasta sauce. Stir well, and add in your seasonings: cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.

4. Spread 1 cup of enchilada sauce on the bottom of the pan. Scoop 3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas. Spread 1 cup of enchilada sauce on top of enchiladas and sprinkle leftover filling over the top.

5. Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro cream sauce (see below). Garnish with chopped cilantro and green onion. Serve immediately. Makes 4 enchiladas.