Black Bean Roasted Sweet Potato Enchiladas with Cilantro Cream
These yummy enchiladas are loaded with healthy plant based protein and fiber. A pan of these flavorful enchiladas are great for a dinner party or to take for a potluck. This is a crowd pleaser for everyone whether following a plant based diet or not. The roasted sweet potatoes are a huge flavor enhancer.
Black Bean Roasted Sweet Potato Enchiladas with Cilantrao Cream Sauce
Enchiladas made with delicious roasted sweet potato and black beans. This simple and quick enchilada sauce makes all the difference. The cilantro creama sauce puts these enchiladas in a class of their own.
Ingredients
Enchilada Sauce
- 1 (15oz) can tomato sauce
- 3 tbsp tomato paste
- ¾ cup vegetable broth no salt broth or low sodium
- ½ tsp apple cider vinegar
- 4 cloves garlic large cloves pressed through a garlic press
- 2 ½ tbsp chili powder
- 1 tbsp cumin
- 1 tsp oregano
- ¼ tsp cayenne pepper
Cilantro Cream Sauce
- ¾ cup cashews soak in water for 1 hour and then drain the cashews
- ½ cup chopped cilantro
- 1 clove garlic large clove
- ½ cup unsweetened coconut water
- 3 tbsp fresh lime juice
- ½ tsp sea salt finely ground
Enchiladas
- 4 cups roasted sweet potato peeled and chopped in small pieces
- 2 tbsp olive oil
- 1 sweet maui onion diced
- 1 green bell pepper seeded and diced
- 3 cloves garlic large cloves pressed through a garlic press
- ¼ cup chopped cilantro
- 2 tsp cumin
- 1 tsp chili powder
- 1 can 15oz black beans rinsed and drained unsalted
- 1 can diced green chilies
- 6 tortillas or wraps I prefer Ezekiel sprouted grain tortillas
Instructions
Enchilada sauce
- Add all enchilada sauce ingredients together in medium mixing bowl and whisk together.
Enchiladas
- To roast sweet potatoes, place chopped sweet potatoes on a parchment lined sheet pan and spray or brush lightly with olive oil. Roast for 25 minutes at 425° or until lightly caramelized turning the potatoes over in the pan half way through baking.
- Heat olive oil in saute pan over and add onion and pepper and saute on medium for 4 to 5 minutes or until soft. Add garlic and cook for 30 seconds.
- Add cilantro, cumin, and chili powder to pan and mix in well.
- Add black beans, green chilies, and roasted sweet potatoes and mix together lightly. Remove from heat and stir in 1/4 cup of the enchilada sauce.
- Pour 1 cup of enchilada sauce in bottom of prepared baking pan. and spread evenly.
- Divide filling equally on the tortillas. Roll tortillas and place them seam side down in the baking dish. Pour remaining enchilada sauce over enchiladas and spread evenly. Bake uncovered 25 to 30 minutes.
Cilantro Cream Sauce
- While the enchiladas are baking make the Crema. Add all ingredients for the Crema in a blender and blend until smooth. Add more coconut water 1 tbsp at a time if is too thick.
To Serve
- When enchiladas are ready to serve drizzle Cream Sauce with a spoon over the top of them. Garnish with sliced avocado and cilantro sprigs if desired.
Notes
If you are short on time feel free to use a canned enchilada sauce. Freeze any leftovers. Also don’t be afraid to add a little heat to them by adding a little chopped jalapeño to the filling if you like them hot.
Nutrition
Serving: 6servingsCalories: 653kcalCarbohydrates: 105gProtein: 27gFat: 17gSaturated Fat: 3gPotassium: 1947mgFiber: 21gSugar: 15gVitamin A: 14145IUVitamin C: 33mgCalcium: 282mgIron: 9mg
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