I tend to love homemade meals vs going out and these sweet potato enchiladas hit the spot! If you know me, you know I am obsessed with Cactus’ Butternut Squash Enchiladas, but these homemade sweet potato enchiladas are SO much healthier! I love making dishes that you know you will have left overs for and these leftovers are sometimes better than the day you make them because the sauces get to soak in. The weather is definitely changing in Seattle and we are welcoming fall, these enchiladas are the perfect warm meal to make at home. What do you like in your enchiladas?
What you need:
2 cups sweet potatoes, peeled & chopped
1 can black beans, rinsed
2 cups organic spinach
1 onion, chopped
2 cloves of garlic, minced
1/2 tsp pepper (or as much as desired)
6 organic tortillas of your choice
1 tbl healthandus seasoning
1 tbl olive oil or coconut oil for cooking veggies
2 Tbl olive oil
2 Tbl all purpose flour
1 Tbl chili powder
1 tsp cumin
1/2 tsp onion powder
1/4 tsp cayenne
1 can (8oz) tomato paste
1.5 cups vegetable broth or water with a few of your favorite spices (its basically the same thing!)
1/2 tsp sea salt
Avocado Cream sauce for topping:
1 clove of garlic,
1/2 cup cilantro
1/2 cup greek yogurt
For the topping:
Green onion, avocado, red pepper flakes & cilantro
- Preheat oven to 375
- Peel and chop sweet potatoes, drain & rinse black beans, chop onion
- Saute onion in olive oil for 2-3 minutes until translucent. Add sweet potatoes + garlic and cook on medium for 3-5 minutes
- Prep enchilada sauce by adding all ingredients into a food processor, adding water last to ensure your sauce is thick.
- In a large cooking pan, spread out 1/4 cup of enchilada sauce.
- Lay out one tortilla and fill with sweet potatoes/onion mix. Add in spinach & black beans and roll enchilada and flip over so its a filled roll. Repeat to 4-6 tortillas. * you can also use round tortillas and make enchilada stacks vs rolls.
- Top all enchiladas with enchilada sauce and bake 25-30 minutes until golden brown.
- While enchiladas are cooking, prep your avocado cream sauce. Place all ingredients into a food processor and blend. I placed the sauce in a bag and cut off the tip to spread over enchilada once they are ready to serve.
- After you pull out of the oven, top with green onion, avocado, cilantro, red pepper flakes or Greek yogurt!