Dinner · Mexican · 25 min
Smoky Black Bean and Sweet Potato Enchiladas with Avocado Crema
- Calories
- 870
- Protein
- 48g
- Carbs
- 107g
- Fat
- 19g
Ingredients
- 2.5 cup black beans
- 0.15 cup sweet potato
- 0.3429 tbsp extra-virgin olive oil
- 1 tsp smoked paprika
- 0.5 tsp ground cumin
- 0.25 tsp cayenne pepper
- 0.25 cup vegetable broth
- 1.152 each corn tortillas
- 0.7513 cup soy milk
- 5 tbsp nutritional yeast
- 0.5 tsp salt
- 0.25 tsp black pepper
- 0.5 each avocado
- 1 tbsp lime juice
- 2 tbsp fresh cilantro
Method
- 01Preheat oven to 400°F (200°C). Line a small baking sheet with parchment paper.
- 02Toss diced sweet potatoes with 1/2 tbsp olive oil, smoked paprika, ground cumin, cayenne pepper, 1/8 tsp salt, and a pinch of black pepper.
- 03Spread sweet potatoes in a single layer on the baking sheet and roast for 20-25 minutes, flipping halfway, until tender and caramelized.
- 04In a bowl, coarsely mash half of the black beans with a fork. Add remaining whole black beans, roasted sweet potatoes, vegetable broth, remaining 1/2 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper; stir to combine.
- 05Warm corn tortillas in a dry skillet over medium heat for 30 seconds per side until soft and pliable.
- 06Fill each tortilla with 1/3 of the filling, roll tightly, and place seam-side down in a small oven-safe baking dish.
- 07Whisk unsweetened soy milk and nutritional yeast together in a small bowl; pour evenly over the rolled enchiladas and season with remaining salt and pepper.
- 08Bake at 400°F (200°C) for 15-20 minutes until tortillas are soft and sauce is bubbling around the edges.
- 09Blend avocado, lime juice, and a pinch of salt until smooth to make the avocado crema, adding 1 tsp of water if needed to loosen.
- 10Rest enchiladas for 5 minutes after baking, then serve topped with avocado crema and chopped fresh cilantro.
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