There’s something about Mexican food that speaks to the soul in a deeply satisfying way. Entertaining and family gatherings are always a little more exciting when there is some Salsa music playing, Sangria on the table and a plate full of enchiladas. And while it’s all fun and games when the party is on, when it’s over we’re usually left with a heavy feeling… from all the cheese, guacamole, and chips sitting inside…
What I love about this enchilada is that it brings all the comfort and enjoyment of a Mexican Fiesta, without all of the side effects… We don’t miss the cheese in this recipe one bit, and the black beans, sweet potato, cumin, and avocado cream warm our insides…
These enchiladas make the top of our list of all time favorite Mexican dishes…and they are especially satisfying on a cold winter’s night!
Yield: 4 Enchiladas
1 tbsp extra virgin olive oil
1 onion, chopped (2 cups)
2 garlic cloves, minced
1 cup sweet potato, chopped
1 bell pepper, chopped
2 handfuls spinach, chopped
2 cups cooked black beans (if using canned, approximately 1 can)
Enchilada sauce (about 2.5 cups)
1 1/2 tsp ground cumin
1-2 tbsp fresh lime juice, to taste
1/2 tsp kosher salt, or to taste
1/2 tsp garlic powder
1 tsp chili powder, or to taste
4 whole grain tortilla wraps
Cilantro Avocado Cream Sauce, for topping (recipe below)
Green onion, chopped cilantro, pickled jalapeño (mexican cheese, sour cream; optional) to garnish
Preheat oven to 350F and grab a baking dish large enough for 4 enchiladas.
Pre-cook the chopped sweet potato, by simmering it in a small pot of water for about 5-10 minutes until just tender. Do not overcook. Drain and set aside.
In a large skillet or pot, add 1 tbsp oil and bring to medium to low heat. Add in the chopped onion and cook for about 5 minutes, stirring often, until translucent. Add in garlic and reduce heat to low and cook for a couple more minutes. Now add the chopped pepper, pre-cooked sweet potato, drained black beans, and chopped spinach. Cook for about 5-7 more minutes on medium-low heat.
Now add in your enchilada sauce. Stir well, and add in your seasonings: cumin, fresh lime juice, salt, garlic powder, chili powder- all to taste. Adjust seasonings if necessary. Stir well.
Scoop about 3/4-1 cup of the mixture onto the bottom of your casserole dish and spread out in a thin layer. Scoop about 1/2-3/4 cup of the mixture onto each tortilla and wrap, placing the fold down on the casserole dish. Repeat for the remaining 3 tortillas and leave a bit of filling left to spread over the top.
Bake tortillas at 350F for 18-20 minutes. Meanwhile, make your Cilantro Avocado Cream (see below). When enchiladas are cooked, remove from oven and pour the sauce over top. Garnish with chopped cilantro and green onion. Serve immediately.
Note: Depending on what kind of sauce you use, you will have to adjust the seasonings to taste.
Cilantro Avocado Cream
Yield: 1.25-1.5 cups
1 & 1/4 cup avocado flesh
2 tbsp water, or more as needed to thin out
2-3 tbsp lime juice, to taste
1 tsp apple cider vinegar (optional)
1 cup packed fresh cilantro
1 tsp kosher salt, to taste
1/2 tsp garlic powder
3/4 tsp ground cumin
Black pepper, to taste
Red pepper flakes or cayenne pepper, to taste
In a food processor, process the avocado flesh and water until creamy. Now add in the rest of the ingredients and process until smooth and well blended. Use immediately for best results.
Recipe adapted from ohsheglows.com