Ingredients:
2 C sweet potato, peeled and chopped small
vegetable broth
1 red onion, chopped
2 large cloves garlic, minced
1 bell pepper, chopped
1 can black beans, drained and rinsed
2 large handfuls of spinach, roughly chopped
2 ½ C 5-minute enchilada sauce (see separate recipe in sauces)
1 T lime juice
1 t chili powder
½ t cumin
5 sprouted grain tortilla wraps or gluten-free corn tortillas
For Sauce:
½ C fresh cilantro
1 medium avocado, pitted
2 T lime juice
½ t garlic powder
¼ t salt
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Directions:
Preheat oven to 350 degrees. Lightly grease a large (3 qt) rectangular baking dish
Place the sweet potato in a medium saucepan and add enough water to cover. Bring the water to a boil, then reduce the heat to medium-high and simmer for 5-7 minutes, or until fork tender. Drain and set aside.
In a large skillet, saute the onion and garlic in vegetable broth for about 5 minutes, until the onion is clear.
Add the bell pepper, cooked sweet potato, black beans, and spinach. Raise the heat to medium-high and cook for a few minutes more, or until the spinach is wilted.
Remove the skillet from the heat and stir in ¼ C of the enchilada sauce, lime juice, chili powder, cumin, and salt.
Spread 1 C enchilada sauce evenly over bottom of prepared baking dish. Scoop ¾ C of the sweet potato filling onto each tortilla. Roll up the tortillas, and place them seam-side down in the baking dish. Spread the remaining enchilada sauce over the tortillas.
Bake the enchiladas, uncovered, for 20-25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
Meanwhile, make the avocado cream sauce. In a food processor, process the cilantro until minced. Add the avocado, lime juice, sea salt, garlic powder, and 3 T water and process until creamy, stopping to scrape down the bowl as needed. Thin with water or almond milk if needed.
When the enchiladas are ready to serve, plate them individually and drizzle with sauce.