Chipotle Sweet Potato & Black Bean Enchiladas - These spicy enchiladas are lightened up thanks to being cheese free, but are seriously packed full of delicious flavor. (Vegan & GF) | RECIPE at NomingthruLife.com
Yield: 8-10 enchiladas
Ingredients:
  1. For the enchilada sauce:
  2. 1 (15 oz) can favorite red enchilada sauce
  3. 1-2 tablespoons adobo sauce from canned chipotle peppers
  4. For the enchiladas:
  5. 1 1/2 tablespoons refined coconut oil
  6. 1 large (1 pound) sweet potato, peeled and cut into bite sized cubes
  7. 1 medium sweet onion, chopped
  8. 2 garlic cloves, pressed
  9. 1-3 canned chipotle peppers in adobo sauce, seeds removed and finely diced (optional)
  10. 1 (15 oz) can black beans, rinsed
  11. 1 tablespoon chili powder
  12. 1 teaspoon ancho chile powder
  13. 1/2 teaspoon sea salt
  14. 8-10 flour tortillas (can use gluten free or corn tortillas to make gluten free)
  15. For the avocado cream:
  16. 2 small avocados
  17. 2 tablespoons fresh lime juice
  18. 1 garlic clove, pressed
  19. 1/2 teaspoon sea salt
  20. water to thin
Directions:Notes:
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.