Sweet potato and black been enchiladas

The credit for this recipe goes entirely to our friends Rachel and Joe (well.. mostly Rachel, lol) and our amazing Oh She Glows Cookbook by Angela Liddon (one of my favorite books by the way, and a great beginner recipe book for someone who wants to try out more plant-based recipes that are easy and delicious!) Anyway, this is a great recipe to throw together when you just can't decide what to have for dinner, when you have picky eaters to please, and/or you want to impress a hungry crowd but don't want to slave away in the kitchen all day.



Ingredients:

2 cups chopped sweet potato (cut into small pieces)
1 tablespoon extra virgin olive oil
1 onion, chopped
2 large cloves of garlic, minced
sea salt and black pepper
1 bell pepper, chopped
1 can of black beans
2 large handfuls of spinach, kale or collards, chopped
2 1/2 cups quick homemade enchilada sauce
1 tablespoon lime juice
1 teaspoon chili powder, or more to taste
1/2 teaspoon ground cumin
1/2 salt to taste
5 sprouted-grain or gluten-free tortillas according to your needs and preferences

optional avocado-cilantro cream sauce to top it with:

1/2 cup fresh cilantro
1 medium avocado
2 tablespoons lime juice
1/4 teaspoon sea salt
1/2 teaspoon garlic powder

optional toppings:

fresh cilantro leaves
sliced green onion


Directions:

Preheat oven to 350 degrees F. Lightly grease a large rectangular casserole or baking dish

Steam or boil your sweet potato chunks on the stovetop until soft. I throw mine into a steamer basket with a 1 inch layer of water and a lid on the pot until I can puncture them with a knife. Once done, drain and set aside.

In a large skillet, heat oil over medium heat. Add onion and garlic and sauté until translucent. Add sea salt and pepper. Add bell pepper, cooked sweet potato chunks, black beans and greens. Raise heat a little and continue to cook until greens wilt. Stir in 1/4 cup of the enchilada sauce, lime juice, chili powder, cumin and remaining salt.

Spread 1 cup of the enchilada sauce evenly onto the bottom of your baking dish. Scoop 3/4 cup (or 1/5 of the total amount of the mixture) into each tortilla, rolling them into a tube shape and placing with the seam side down into the dish. Line up 5 stuffed tortillas in a row, and use any additional filling, and the remaining sauce along the top of the enchiladas.

Bake uncovered for 20-25 minutes until heated through and sauce turns dark red.

While they're cooking, blend together all the avocado cilantro cream sauce ingredients together in a food processor. When the enchiladas are ready for serving, drizzle or scoop the topping onto each enchilada when serving. Enjoy!