Chipotle Sweet Potato & Black Bean Enchiladas
Yield: 8-10 enchiladasIngredients:
- For the enchilada sauce:
- 1 (15 oz) can favorite red enchilada sauce
- 1-2 tablespoons adobo sauce from canned chipotle peppers
- For the enchiladas:
- 1 1/2 tablespoons refined coconut oil
- 1 large (1 pound) sweet potato, peeled and cut into bite sized cubes
- 1 medium sweet onion, chopped
- 2 garlic cloves, pressed
- 1-3 canned chipotle peppers in adobo sauce, seeds removed and finely diced (optional)
- 1 (15 oz) can black beans, rinsed
- 1 tablespoon chili powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon sea salt
- 8-10 flour tortillas (can use gluten free or corn tortillas to make gluten free)
- For the avocado cream:
- 2 small avocados
- 2 tablespoons fresh lime juice
- 1 garlic clove, pressed
- 1/2 teaspoon sea salt
- water to thin
- Preheat oven to 375 degrees.
- In a small bowl, mix the enchilada sauce with the adobo sauce and set aside.
- In a large skillet over medium-high heat, melt the coconut oil. Once pan is hot, add potatoes and cook until just tender while stirring occasionally, approximately 7-10 minutes. Add onion and continue to cook, while stirring occasionally, until onion is tender and translucent, approximately 5 minutes. Add garlic and chipotle peppers (if using), continue to stir and cook for 1 additional minute. Add black beans and spices, stirring to incorporate. Continue to cook while occasionally stirring for 2-3 minutes. Remove pan from heat and set aside.
- Lightly grease a 9x13 baking dish. Spread 2/3 cup of mixed enchilada sauce on the bottom of the greased dish. Place 1/2 of the remaining enchilada sauce onto a large plate. Dip one tortilla into the sauce on both sides removing any excess sauce. Then, place 1/2 cup of the warm filling evenly down the middle of the tortilla. Take one side of the tortilla and fold it over the filling, tucking the edge of the tortilla under the filling. And then continue to roll the tortilla the rest of the way and place seam side down into the baking dish. Continue this process until you have filled your baking dish with enchiladas. Pour the sauce that was set asside, and any remaining on the plate, overtop of the enchiladas. Bake uncovered for 20-25 minutes. If desired, you can place enchiladas under the broiler for a few additional minutes to further brown the top.
- While enchiladas bake, place all avocado cream ingredients into a blender and blend until smooth, adding as much water as desired to thin.
- Serve enchiladas with avocado cream. Garnish as desired with red onion, cilantro and extra lime juice.
Enchiladas are spicy to begin with, if you like a lot of heat then you can opt for the optional diced chipotle peppers in the filling. The number of enchiladas will depend on size of pan, tightness of rolling, etc. Avocado cream can be kept in the fridge for a few days, and shouldn't brown thanks to the lime juice used.