Recipe courtesy of Ambitious Kitchen

 

Ingredients:

 

• 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 ounces) 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

 

Instructions:

 

1. Preheat the 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.
2. 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. 
3. 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. 
4. Reduce heat to low and simmer for about 5 minutes, then remove from heat. Season with additional salt and pepper to taste, if necessary.
5. Keep heat in the 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. 
6. Spray a 9×11 inch pan with nonstick cooking spray, add 1/4 cup enchilada sauce to the bottom of the pan, and spread evenly.
7. Take a tortilla, then fill with 1/3 cup of mixture, one tablespoon of shredded cheese, and one tablespoon of enchilada sauce. Roll the tortilla up and place seam side down in the pan. 
8. Repeat with each tortilla and place tightly next to each other. Pour remaining enchilada sauce, then cheese on top. Bake for 20-25 minutes.
9. 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.
10. Once enchiladas are done baking, drizzle or spread the avocado lime crema on top. Garnish with extra cilantro and hot sauce, if desired. It makes eight enchiladas total, serving size two enchiladas per person.