Ingredients

The following ingredients have 4 Servings
  • 2 medium sweet potatoes, diced into 1/2 inch cubes
  • 1 tablespoon olive oil
  • 1/2 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 (15 oz) can black beans, rinsed and drained
  • 1/2 cup fresh or frozen corn
  • 1 1/2 cups shredded Mexican cheese blend
  • 8 soft corn tortillas*
  • For the enchilada sauce:
  • 2 teaspoons olive oil
  • 1 small white onion, finely minced
  • 3 cloves garlic, minced
  • 2 1/2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1 (15 ounce) can tomato sauce
  • 2 tablespoons tomato paste
  • 1/2 cup water (or broth of choice)
  • 1/2 teaspoon apple cider vinegar
  • Salt and pepper, to taste
  • For the avocado lime crema:
  • 1/4 cup nonfat plain greek yogurt
  • 1/2 ripe avocado
  • 1 lime, juiced
  • 1/4 cup cilantro
  • 1/8 teaspoon salt
  • Garnish: chopped cilantro

Instruction

  • Preheat oven to 375 degrees F. Line a large baking sheet with parchment paper. Add diced sweet potatoes and drizzle with olive oil; add spices and salt on top, then give the sweet potatoes a toss so that they are evenly coated with olive oil and spices. Bake for 25-30 minutes or until sweet potatoes are fork tender.
  • While the sweet potatoes are cooking, make the enchiladas sauce: Heat oil in a medium pot over medium high heat. Add in onions and garlic and sauté for 5 minutes or until onions become translucent. 
  • Add in chili powder, cumin, oregano, salt and stir for 30 seconds to allow the spices to cook a bit. Stir in tomato sauce, tomato paste, water and apple cider vinegar then bring to a boil. 
  • Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
  • Keep heat in oven once sweet potatoes are done cooking. Add sweet potatoes to a large bowl and mix with black beans, corn and 1/4 cup enchilada sauce. 
  • Spray a 9x11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to bottom of the pan and spread evenly.
  • Take a tortilla then fill with 1/3 cup of mixture, 1 tablespoon of shredded cheese and 1 tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan. 
  • Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce then cheese on top. Bake for 20-25 minutes.
  • While the enchiladas are baking, you can make the avocado lime crema. In a blender or food processor, add the avocado, greek yogurt, lime juice, cilantro and salt. Blend until smooth and creamy. Add a tablespoon or two of water to thin out if necessary.
  • Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. Makes 8 enchiladas total; serving size 2 enchiladas per person.