- 1 tbs olive oil
- 2 cups sweet potato, peeled and chopped
- 1 red onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1 15-oz can black beans, drained and rinsed
- 2 large handfuls of kale, chopped
- 2 cups of enchilada sauce
- 1 cup Monterey Jack cheese, shredded (omit to make the meal vegan)
- 1 small can of black olives, rinsed and drained (optional)
- 1 tbs lime juice
- 1 tsp chili powder
- 1/2 tsp ground cumin
- 1/4 tsp cinnamon
- 1/2 tsp kosher salt
- 5 whole wheat tortillas
Avocado Cilantro Cream Sauce:
- 1/2 cup fresh cilantro
- 1 medium avocado, pitted
- 2 tbs lime juice
- 1/4 tsp sea salt
- 1/2 tsp garlic powder
- 3-4 tbs water
- fresh cilantro, roughly chopped
- sliced green onions
- Preheat the oven to 350.
- Place the sweet potatoes in a medium saucepan and add water to cover. Bring the water to a boil, reduce heat and simmer for 5-7 minutes, until tender. Drain and set aside.
- In a large skillet, heat the oil over medium heat. Add the onion and garlic and saute for 5 minutes, until the onion is translucent. Season with sea salt and pepper.
- Add the bell pepper, sweet potato, black beans, and kale. Raise the heat to medium-high and cook for a few minutes.
- Remove the skillet from the heat and stir in 1/4 cup of the enchilada sauce, the lime juice, chili powder, cumin, cinnamon, and kosher salt.
- Using a panini maker or large skillet, cook each tortilla approximately 35-45 seconds per side, until slightly toasted.
- Spread 1 cup of the enchilada sauce evenly over the bottom of a large baking dish. Scoop 1/2-3/4 cup of the sweet potato filling onto each tortilla. Roll-up the tortillas and place them seam side down in the baking dish.
- Spread the remaining enchilada sauce over the tortillas and cover with the cheese and black olives.
- Bake the enchiladas uncovered for 20-25 minutes, until the enchiladas are heated through.
Avocado + Cilantro Cream Sauce:
- In a food processor, mince the cilantro.
- Add the avocado, lime juice, sea salt, garlic powder, and 3 tbs of water. Process until creamy. Add additional water, if needed.
Bringing it All Together:
- Plate each enchilada individually and drizzle the avocado cream sauce on top of each.
- Garnish with cilantro and green onions.
Variations & Notes:
- Instead of the sweet potatoes, add 1 bunch of broccoli or small head of cauliflower (approx. 1 lb), cut into small, bite-size pieces. Don’t cook in water, just add-in with the bell pepper, black beans and kale, and saute until the broccoli / cauliflower is tender.
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