1. Preheat the oven to 350 degrees. Lightly grease a large, 3-quart rectangular baking dish.
2. Make the Enchilada Sauce:
A. In a medium saucepan, melt the vegan butter over medium heat.
B. Stir in the flour until a thick paste forms. Stir in the chili powder, garlic powder, and cayenne until combined. Cook for
a couple of minutes, until fragrant.
C. Stir in the tomato paste, followed by the broth. Whisk until smooth and combined. Bring to a low boil over high heat
(covered, if necessary) and then reduce the heat to medium to maintain a simmer. Stir in salt to taste and simmer for
about 5 minutes (or longer, if desired), until thickened).
3. Make the Enchiladas:
A. Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce
the heat to medium-high and simmer for 5 to 7 minutes, or until fork tender. Drain and set aside.
B. In a large skillet, heat the oil over medium heat. Add the onion and garlic and sauté for about 5 minutes, until the
onion is translucent. Season with sea salt and black pepper.
C. Add the bel pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few
minutes more, or until the spinach is wilted.
D. Remove the skillet from the heat and stir in ¼ cup the enchilada sauce, the lime juice, chili powder, cumin, and kosher
E. Spread 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish. Scoop ¾ 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. If you have leftover filling, spoon it on top of the tortillas as well.
F. Bake the enchiladas, um overhead, for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are
G. When the enchiladas are ready to serve, plate them individually and drizzle or spread some of the Avocado-Cilantro
Cream Sauce on top of each. Garnish with cilantro and green onion, if desired.
4. Make the Avocado-Cilantro Cream Sauce:
A. In a food processor, process the cilantro until minced.
B. Add the avocado, lime juice, sea salt, garlic powder, and 3 tablespoons water, and process until creamy, stopping to
scrape down the bowl as needed.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (250g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 72 (26%)|
|Amt Per Serving||% DV|
|Total Fat 8g||11 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 47.2mg||2 %|
|Potassium 848.9mg||22 %|
|Total Carbohydrate 44.8g||13 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 31.6g|
|Protein 10.2g||15 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 277
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