Sweet Potato & Black Bean Enchiladas w/ Avocado Creme

Sweet Potato & Black Bean Enchiladas w/ Avocado Creme 


Makes: 10 Enchiladas
Takes 45-50 Minutes


Fresh enchiladas topped with avocado cream!


What you will need:


  • 8 Lard-Free Corn Tortillas
  • 1 8oz Can Black Beans
  • 1 8oz Can Diced Tomatoes
  • 3 TBS Lime Juice
  • 4 Cloves Garlic (peeled and halved)
  • 2 Avocados
  • 1 Med Cooked Sweet Potato (peeled)
  • 5 Roma Tomatoes (quartered)
  • 1/3 Cup Frsh Cilantro
  • 3 Green Onion Stalks
  • 1 Med Yellow Onion (peeled and quartered)
  • 3 tsp Fresh Ground Black Pepper
  • 4 tsp Salt
  • 1 tsp Onion Powder
  • 1.5 tsp Coriander 
  • 3 tsp Chili Powder
  • *1/2 head Romane Lettuce (chopped for garnish) 
  • *1/3 Cup Corn Kernels (for garnish)




To Make:
1) Preheat oven to 375.

2) In a food processor, combine black beans, 1 clove garlic, ground coriander, 1 tsp salt, 1 tsp pepper, and 1 tsp cili powder in food processor and process until smooth.

3) Set aside.

Black bean "paste"


4) Place 3 cloves garlic in food processor and process until chances are very tiny and nothing is getting processed anymore.

5) Add the canned tomatoes (including juice from can) and fresh tomatoes and process 5-10 seconds until combined and no big chunks are left.

6) Add yellow onion and pulse 5-7 times until there are no big chunks left.

7) Add cilantro, 1 tsp chili powder, 1 tsp pepper, 2 tsp salt, and 2 TBS line juice and process until well combined (about 15 seconds).

Salsa


8) Place 1 Cup of salsa mixture in bottom of a baking dish and set aside.

9) Place a tortilla on a hard surface and spoon out 1 TBS of the bean mixture on the tortilla and spread it in a circular motion until only about 1/2 in around is left from the outside edge of the tortilla.

10) Spoon out 1/2 TBS of the sweet potato on top.


Spoon out 1 TBS of the bean mixture on the tortilla and spread it in a circular motion until only about 1/2in around is left from the outside edge of the tortilla and spoon out 1/2 TBS of the sweet potato on top.
 

11) Roll tortilla from one end to another, then place it in the baking dish on top of the salsa mixture, wrapped side down.

12) Repeat with all tortillas, making sure to place them together with as little space as possible.

13) After all filled tortillas have been placed, cover them completely with the salsa mixture, making none of the tortilla is showing (this keeps them from drying out and allows them to soak up all of the delicious salsa).

14) Bake uncovered for 35 minutes.

15) Take out of the oven and let set for 5 minutes.

16) Place on a plate and top with avocado cream (see below), corn, and lettuce.
Enjoy!


Hot enchiladas fresh out of the oven!



To make avocado cream:

  1. Combine avocado, onion powder, green onion, 1 tsp salt, 1 tsp chili powder, and 1 tsp fresh ground pepper.
  2. Process.
  3. When the mixture starts to get creamy, add in 1 TBS of lime juice while it is still spinning. 
  4. Continue processing 5-10 seconds.



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