Vegan Sweet Potato Enchiladas with Creamy Avocado Cilantro Sauce

thethinkitchen.com

Susan Senek

2 cups sweet potato, peeled and chopped

1 Tbsp olive oil

1 red onion, chopped

2 garlic cloves, minced

sea salt and freshly ground pepper

1 red bell pepper, chopped

1 15-oz can black beans, rinsed and drained

3 cups store bought enchilada sauce

1 Tbsp fresh lime juice

1 tsp chili powder

½ tsp ground cumin

½ tsp salt

8 to 12 corn tortillas (how ever many fit in your casserole dish)

93% lean ground turkey (optional)

subheading: For the Avocado-Cilantro Sauce:

½ cup fresh cilantro

1 medium avocado

2 Tbsp lime juice

¼ tsp sea salt

½ tsp garlic powder

subheading: Garnishes:

fresh cilantro leaves, for serving

sliced green onion, for serving

Directions at thethinkitchen.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer