These enchiladas are healthy and have just the right amount of spice! One of the great things about enchiladas is that you can have them made up ahead of time and then just pop in the oven to bake when it is about time to eat. Plus they are just as tasty the next day.
To start making your enchiladas, preheat your oven to 375 degrees. Line a baking sheet with parchment paper. Dice sweet potatoes into 1/2 inch cubes, drizzle with olive oil, add spices and salt. Mix so that sweet potatoes are evenly coated with olive oil and spices. Bake 25-30 minutes or until fork tender.
While the sweet potatoes are baking, make the enchilada sauce. Heat olive oil in pan, add chopped onion and garlic and saute for about 5 minutes.
Add spices, tomato sauce and paste, water and vinegar. Bring to a boil, then reduce heat and simmer for about 5 minutes. Season with salt and pepper, if desired.
Once the sweet potatoes are tender, mix with the black beans, corn and 1/4 cup enchilada sauce. Spray baking dish.
Prepare tortillas. Fill each with about 1/3 cup vegetable mixture, 1 tablespoon of cheese and 1 tablespoon of enchilada sauce. Roll up and put seam side down in the baking dish.
Repeat with remaining tortillas. I made half a batch, which made 6 small enchiladas. Place tightly next to each other in baking dish. Pour remaining enchilada sauce, then cheese over the top. Bake for 20-25 minutes.
While the enchiladas are baking, mix up the avocado lime sauce. In a blender or food processor add the avocado, lime juice and salt. I substituted sour cream for the Greek yogurt. Blend until smooth and creamy. Since I wanted to use this as a dip, also, I did not thin it down with water. I did not put in the cilantro in the sauce, and instead sprinkled the top with sliced green onion.
Serve with chips, salsa, salsa verde, tomatoes, and avocado lime sauce.
YUM! Enjoy!
For the recipe and complete instructions, click on the link below:
