Sweet Potato Black Bean Enchiladas with Avocado Lime Crema
These healthy sweet potato black bean enchiladas might just be the best vegetarian enchiladas you'll ever eat. They're packed with flavor from delicious spices and an easy, homemade enchilada sauce, and are topped with an amazing avocado lime cream. The perfect vegetarian comfort food for weeknight dinners!
Servings 4 servings, 2 enchiladas per person
Calories 483cal
Ingredients
- 2 medium sweet potatoes, diced into 1/2 inch cubes
- 1 tablespoon olive oil
- 1/2 tablespoon chili powder
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1 (15 oz) can black beans, rinsed and drained
- 1/2 cup fresh or frozen corn
- 1 1/2 cups shredded Mexican cheese blend
- 8 soft corn tortillas*
- For the enchilada sauce:
- 2 teaspoons olive oil
- 1 small white onion, finely minced
- 3 cloves garlic, minced
- 2 1/2 tablespoons chili powder
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/4 teaspoon salt
- 1 (15 ounce) can tomato sauce
- 2 tablespoons tomato paste
- 1/2 cup water (or broth of choice)
- 1/2 teaspoon apple cider vinegar
- Salt and pepper, to taste
- For the avocado lime crema:
- 1/4 cup nonfat plain greek yogurt
- 1/2 ripe avocado
- 1 lime, juiced
- 1/4 cup cilantro
- 1/8 teaspoon salt
- Garnish: chopped cilantro
Instructions
- Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
- While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent.
- Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil.
- Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
- Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce.
- Spray a 9x11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
- Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan.
- Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
- While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
- Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.
Notes
*Feel free to use flour tortillas if you prefer. Recipe is gluten free if you use gluten free corn tortillas.
Enchiladas can be made a day ahead and placed covered in the fridge. Simply bake for 10-15 minutes longer once you are ready to cook them.
See the full post for tips & freezing instructions!
Nutrition
Serving: 2enchiladas | Calories: 483cal | Carbohydrates: 71.1g | Protein: 22.4g | Fat: 11.3g | Saturated Fat: 4.9g | Fiber: 16.3g | Sugar: 16.6g