dinner

Smoky Black Bean and Sweet Potato Enchiladas with Avocado Crema

Name: Smoky Black Bean and Sweet Potato Enchiladas with Avocado Crema
Ingredients: 6.2 oz (850 g) 2 (15 oz / 425g) cans black beans, rinsed and drained; 0.2 lb (454 g) 1 lb (454g) sweet potatoes, peeled and diced into 1/2-inch cubes; 0.5 tbsp (15 ml) 1 tbsp olive oil; 0.2 tsp 1 tsp smoked paprika; 0.2 /2 tsp 1/2 tsp ground cumin; 0.2 /4 tsp 1/4 tsp cayenne pepper (or to taste); 0.2 /4 cup (60 ml) 1/4 cup (60 ml) vegetable broth; 1.7 tortillas 8 (8-inch) corn tortillas; 0.5 /4 cup (60 ml) 1/4 cup (60 ml) unsweetened soy milk; 5 tbsp 1 tbsp nutritional yeast; 0.2 /2 tsp 1/2 tsp salt, plus more to taste; 0.2 /4 tsp 1/4 tsp black pepper, plus more to taste; 0.5 avocado 1 ripe avocado, pitted and flesh scooped out; 0.2 tbsp (15 ml) 1 tbsp lime juice; 0.4 tbsp 2 tbsp fresh cilantro, chopped (for garnish)

Nutrition

805

kcal

Calories

Protein

Carbs

Fat

AI Insight

Insight not available for this recipe.

Ingredients(15)

2 (15 oz / 425g) cans black beans, rinsed and drained6.2 oz (850 g)

1 lb (454g) sweet potatoes, peeled and diced into 1/2-inch cubes0.2 lb (454 g)

1 tbsp olive oil0.5 tbsp (15 ml)

1 tsp smoked paprika0.2 tsp

1/2 tsp ground cumin0.2 /2 tsp

1/4 tsp cayenne pepper (or to taste)0.2 /4 tsp

1/4 cup (60 ml) vegetable broth0.2 /4 cup (60 ml)

8 (8-inch) corn tortillas1.7 tortillas

1/4 cup (60 ml) unsweetened soy milk0.5 /4 cup (60 ml)

1 tbsp nutritional yeast5 tbsp

1/2 tsp salt, plus more to taste0.2 /2 tsp

1/4 tsp black pepper, plus more to taste0.2 /4 tsp

1 ripe avocado, pitted and flesh scooped out0.5 avocado

1 tbsp lime juice0.2 tbsp (15 ml)

2 tbsp fresh cilantro, chopped (for garnish)0.4 tbsp

Instructions

Preheat your oven to 400°F (200°C). Toss the diced sweet potatoes with 1/2 tbsp of olive oil, smoked paprika, cumin, and cayenne pepper. Spread in a single layer on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized, flipping halfway through.

While the sweet potatoes roast, mash 1 can of black beans in a medium bowl with a fork until mostly broken down but still with some texture. Stir in the remaining can of black beans, the roasted sweet potatoes, vegetable broth, 1/2 tbsp olive oil, salt, and pepper. Mix well to combine. This will be your filling.

Warm the corn tortillas: You can do this by briefly heating them in a dry skillet over medium heat until pliable, or by wrapping them in a damp paper towel and microwaving for 30 seconds. This makes them easier to roll without cracking.

To assemble the enchiladas, spread about 1/4 cup of the black bean and sweet potato filling onto the center of each tortilla. Roll them up tightly and place them seam-side down in a 9x13 inch baking dish.

In a small bowl, whisk together the soy milk and nutritional yeast. Pour this mixture evenly over the rolled enchiladas. Season with a pinch more salt and pepper.

Bake for 15-20 minutes, or until the tortillas are softened and the sauce has thickened slightly and is bubbling around the edges.

While the enchiladas bake, prepare the avocado crema: Combine the avocado flesh, lime juice, and a pinch of salt in a small blender or food processor. Blend until smooth and creamy. If it's too thick, add a teaspoon of water at a time until you reach your desired consistency.

Once the enchiladas are out of the oven, let them rest for 5 minutes. Serve immediately, topped with a generous dollop of avocado crema and a sprinkle of fresh chopped cilantro. The smoky aroma of the paprika and the creamy avocado will be irresistible.