Sweet Potato and Black Bean Enchiladas a la CJ

Enchilada Sauce

2 T butter

2 T flour

4 t chili powder

1 t garlic powder

1 t cumin

½ t onion powder

¼ t cayenne pepper

1 cup tomato paste

2 ½ cups broth 

¼ - ½ t salt

In a medium saucepan, melt butter over medium heat. 

Stir in flour until a thick paste forms. Stir in the chili powder, garlic powder, cumin onion powder, and cayenne until combined. Cook for a couple minutes until fragrant. 

Stir in tomato paste, followed by broth. Whisk until smooth and combined. Bring to a low boil over high heat and then reduce the heat to medium to maintain a simmer.  Stir in salt to taste and simmer until thickened.  

*If you feel the sauce is too thick…add more broth to get the consistency you prefer

Sweet Potato & Black Bean Enchiladas

2 cups sweet potato, peeled and chopped small

1 T olive oil

1 red onion, chopped

2 large garlic cloves, minced

Salt and Pepper

1 red bell pepper, chopped

1 (15oz) can black beans, drained and rinsed

2 large handfuls of spinach, roughly chopped

*Enchilada Sauce

1 T fresh lime juice

1 t chili powder

1 t ground cumin

½ t kosher salt

6 flour tortillas

Reheat oven 350. Lightly grease a 3 qt rectangular baking dish

Place sweet potatoes in a medium saucepan and add enough water to cover. Bring the water to boil, then reduce heat to medium high a simmer until sweet potatoes are just fork tender. Drain and set aside. 

In a large skillet, heat oil over medium heat. Add onion, garlic and bell pepper and sauté until veggies are tender. Add salt and pepper.

Add cooked sweet potato, black beans, and spinach. Keep heat on med-high and cook for a few minutes more until spinach is wilted.

Remove the skillet from the heat and stir in ¼ c of the enchilada sauce, lime juice, chili powder, cumin and salt.

Spread about 1 c of enchilada sauce evenly over bottoms on a prepared baking dish.  Scoop sweet potato filling on each tortilla. Roll and place seam down in a baking dish. Spread the remaining enchilada sauce over the tortillas.

Bake uncovered for 20-25 minutes, until sauce is a deep red color, and the enchiladas are heated through.

Avocado Cilantro Cream Sauce

½ c fresh cilantro

1 med avocado

2 T lime juice

¼ t sea salt

½ t garlic powder

In a food processor, process the cilantro until minced. Add the avocado, lime juice, salt, garlic powder and 3 T water and process until creamy, stopping to scrape down the bowl as needed.

When the enchiladas are ready to serve, plate them and drizzle/spread the avo-cilantro cream sauce on top of each. Garnish with cilantro and green onion.

Note:  

Feel free to add chopped rotisserie chicken to the enchilada filling.