Sweet Potato Enchiladas

Enchiladas are Mexican tortilla rolls. We invite you to try the vegetarian option with sweet potato and black beans!

Ingredients:

2 medium sweet potatoes, diced
1 tablespoon of olive oil
1/2 tsp chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon salt
1 can of black beans, rinsed and drained
1/2 cup fresh or frozen corn
1 ½ cups of grated cheese
8 sheets of soft corn tortillas

For the sauce:
2 teaspoons of olive oil
1 small onion, chopped
3 cloves of garlic, chopped
2 ½ tablespoons of chili powder
1 teaspoon cumin
1 teaspoon of dried oregano
1/4 teaspoon salt
1 can (400 g) of tomato sauce
2 tablespoons of tomato paste
1/2 cup water (or broth optional)
1/2 teaspoon of apple cider vinegar
Salt and pepper, to taste

For the avocado cream:
1/4 cup nonfat plain Greek yogurt
1/2 ripe avocado
1 lime (juice)
1/4 cup coriander
1/8 teaspoon salt

Directions:

1. Heat the oven to 190 degrees. Line a large baking tray with baking paper. Add diced sweet potatoes and drizzle with olive oil. Add the spices and salt on top, then toss to coat the potatoes evenly with the olive oil and spices. Bake for 25-30 minutes or until the sweet potatoes are tender.
2. While the sweet potatoes are baking, make the sauce: heat the oil in a medium saucepan over medium heat. Add the onions and garlic and cook for 5 minutes (or until the onions are translucent).
3. Add chili powder, cumin, oregano, and salt and stir for 30 seconds to lightly brown the spices. Stir in the tomato sauce, tomato paste, water and apple cider vinegar. Bring to a boil.
4. Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper if needed.
5. Place the baked sweet potatoes in a large bowl and toss with the black beans, corn, and 1/4 cup of the dressing you just made.
6. Cover the baking dish with oil and pour 1/4 cup of your prepared sauce; distribute evenly.
7. Fill the tortilla sheet with 1/3 cup of the sweet potato mixture, 1 tablespoon of grated cheese and 1 tablespoon of the prepared sauce. Roll up the tortilla and place in a baking dish.
8. Repeat the same steps with each tortilla. Place them close together. Top with the remaining sauce and then the cheese. Bake for 20-25 minutes.
9. While the enchiladas are baking, you can make the avocado cream: put the avocado, Greek yogurt, lime juice, cilantro and salt in a blender or food processor. Blend until smooth and creamy. If necessary, add 1-2 tablespoons of water.
10. When the enchiladas are done baking, pour avocado cream on top, garnish with cilantro.
Yield: 8 Enchilados

Recipe: ambitiouskitchen.com