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Vegetarian Sweet Potato Black Bean Enchiladas
Ingredients
  • 2 medium sweet potatoes, diced into ½ inch cubes
  • 1 tablespoon olive oil
  • ½ tablespoon chili powder
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ¼ teaspoon salt
  • 1 (15 oz) can black beans, rinsed and drained
  • ½ cup fresh or frozen corn
  • 1 ½ cups shredded Mexican cheese blend
  • 8 soft corn tortillas*
  • subheading: For the enchilada sauce:
  • 2 teaspoons olive oil
  • 1 small white onion, finely minced
  • 3 cloves garlic, minced
  • 2 ½ tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • ¼ teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • ½ cup water (or broth of choice)
  • ½ teaspoon apple cider vinegar
  • Salt and pepper, to taste
  • subheading: For the avocado lime crema:
  • ¼ cup nonfat plain greek yogurt
  • ½ ripe avocado
  • 1 lime, juiced
  • ¼ cup cilantro
  • ⅛ teaspoon salt
  • Garnish: chopped cilantro
Steps
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