Smoky Black Bean & Sweet Potato Enchiladas with Avocado Lime Sauce
30min
45min
4
485
Chef's Note
For the best flavor, look for high-quality smoked paprika - it makes a significant difference in achieving that authentic smoky flavor. If you prefer less heat, remove the seeds from the chipotle peppers before chopping. The enchiladas can be assembled up to a day ahead and refrigerated before baking, making this perfect for meal prep.
Tags
Ingredients
2 medium sweet potatoes
2 15 oz cans black beans
1 cup corn kernels
1 medium red bell pepper
1 medium red onion
3 cloves garlic
2 peppers chipotle peppers in adobo sauce
1 tablespoon adobo sauce
2 teaspoons ground cumin
1 tablespoon smoked paprika
1 teaspoon chili powder
2 whole lime
2 ripe avocados
1/2 cup cilantro
12 6-inch corn tortillas
2 cups enchilada sauce
3 tablespoons olive oil
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup coconut yogurt
Instructions
- 1
Preheat oven to 400°F (200°C). Peel and dice 2 medium sweet potatoes into 1/2-inch cubes.
- 2
Toss sweet potato cubes with 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized, stirring halfway through.
- 3
While sweet potatoes roast, dice 1 medium red onion and 1 medium red bell pepper. Mince 3 cloves of garlic.
- 4
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add diced onion and bell pepper, cooking for 5-7 minutes until softened.
- 5
Add minced garlic, 2 teaspoons ground cumin, 1 tablespoon smoked paprika, and 1 teaspoon chili powder to the skillet. Cook for 1 minute until fragrant.
- 6
Finely chop 2 chipotle peppers. Add the chopped chipotles and 1 tablespoon adobo sauce to the skillet, stirring to combine.
- 7
Drain and rinse 2 cans of black beans. Add beans and 1 cup corn kernels to the skillet. Stir to combine and cook for 3-4 minutes.
- 8
When sweet potatoes are done, add them to the skillet. Gently fold everything together and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Remove from heat.
- 9
For the avocado lime sauce: In a food processor, combine flesh of 2 ripe avocados, juice of 1 lime, 1/4 cup coconut yogurt, 1/4 cup chopped cilantro, and a pinch of salt. Blend until smooth.
- 10
Warm 12 corn tortillas by wrapping them in a damp paper towel and microwaving for 30 seconds, or heating individually in a dry skillet for 15-20 seconds per side.
- 11
Spread 1/2 cup enchilada sauce on the bottom of a 9x13 inch baking dish.
- 12
Fill each tortilla with about 1/3 cup of the sweet potato-black bean mixture. Roll up and place seam-side down in the baking dish.
- 13
Pour remaining 1 1/2 cups enchilada sauce over the rolled enchiladas, ensuring they're all covered.
- 14
Cover dish with foil and bake at 375°F (190°C) for 20 minutes. Remove foil and bake for an additional 5-10 minutes.
- 15
Drizzle avocado lime sauce over the enchiladas. Garnish with remaining 1/4 cup chopped cilantro and lime wedges from the remaining lime.
Nutrition Information (per serving)
485
15g
72g
18g
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