Mexican · side dish

Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Name: Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce
Cook time: 45 min
Total time: 45 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 medium avocado; 1/3 cup black olives, pitted and roughly chopped; 1 teaspoon chili powder; 3 to 4 teaspoons chili powder; 1/2 cup cooked brown rice; 6 6-inch corn or flour tortillas; 1/2 cup fresh cilantro, trimmed; 1 clove garlic, finely chopped; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground cumin; 1 jalapeño, seeded and finely chopped; juice from 1 lime (2 tablespoons); juice from 1 lime (2 tablespoons); 1/3 cup nutritional yeast; 1 tablespoon olive oil; 2 tablespoons olive oil; 1/2 teaspoon paprika; 1/2 red bell pepper, seeded and chopped; 1 red chili, seeded and finely chopped (or a pinch of cayenne); 1 small red onion, chopped; 1/2 teaspoon sea salt; 1/2 to 1 teaspoon sea salt, or to taste; 1 teaspoon sea salt, or to taste; 1 shallot, finely chopped; 2 large handfuls of spinach, roughly chopped; 1 large sweet potato (about 2 1/2 cups), scrubbed; 2/3 cup tomato paste; 2 medium tomatoes, finely chopped; 2 tablespoons chickpea flour (besan) or unbleached white flour

“Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce is a Mexican recipe that serves 6. One serving contains 369 calories, 9g of protein, and 16g of fat. For $1.91 per serving, this recipe covers 26% of your daily requirements of vitamins and minerals. 1 person has made this recipe and would make it again. If you have unbleached flour, chili powder, paprika, and a few other ingredients on hand, you can make it. It is a good option if you're following a vegan diet. From preparation to the plate, this recipe takes roughly 45 minutes. It is brought to you by foodandspice.blogspot.com. Taking all factors into account, this recipe earns a spoonacular score of 79%, which is solid. Similar recipes are Sweet Potato Black Bean Enchiladas with Avocado Lime Crema, Sweet Potato, Pinto and Black Bean Enchiladas with White Cheddar Sauce, and Chipotle Sweet Potato and Black Bean Quinoa Cakes with Creamy Avocado Sauce.”

total: 45 min
effort: Easy
serves: 6
ratings: New

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Ingredients

Serves 6

Avocadomedium1 medium
Black olivespitted and roughly chopped⅓ cup
Chili powder1 tsp
Chili powder3 tsp
Cooked brown rice½ cup
Flour tortillas6 6-inch
Fresh cilantrotrimmed½ cup
Garlicfinely chopped1 clove
Garlicminced2 cloves
Ground cumin1 tsp
Ground cumin1 tsp
Jalapenoseeded and finely chopped1
Juice of lime2 tablespoons2
Juice of lime2 tablespoons2
Nutritional yeast⅓ cup
Olive oil1 tbsp
Olive oil2 tbsp
Paprika½ tsp
Red bell pepperseeded and chopped½
Red chilior a pinch of cayenne, seeded and finely chopped1
Red onionsmall, chopped1 small
Sea salt½ tsp
Sea saltor½ tsp
Sea saltor1 tsp
Shallotfinely chopped1
Spinachlarge, roughly chopped2 large handfuls
Sweet potatolarge, about 2 1/2 cups, scrubbed2.5 cups
Tomato paste⅔ cup
Tomatoesmedium, finely chopped2 medium
Unbleached flourbesan2 tbsp
Vegetable stock1.5 cups
Wateror3 tbsp
Can)2/3 cup dried or 1 19 oz can19 oz

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

11 steps · 45 min

1
To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and saut for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute.
2
Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened.
3
Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas.To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400, pierce the potato a few times with a fork, and bake until fork tender about 30 minutes.

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