Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce

Name: Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce
Prep time: 25 min
Cook time: 50 min
Total time: 75 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 piece Avocado (1 medium avocado); ⅓ cup Black Olives (1/3 cup black olives, pitted and roughly chopped); 4 tsp Chili Powder (1 teaspoon chili powder + 3 to 4 teaspoons chili powder); ½ cup Brown Rice (1/2 cup cooked brown rice); 6 pieces Tortilla (6 6-inch corn or flour tortillas); ½ cup Cilantro (1/2 cup fresh cilantro, trimmed); 3 cloves Garlic (1 clove garlic, finely chopped + 2 cloves garlic, minced); 1 tsp Cumin Powder (1 teaspoon ground cumin); 1 piece Jalapeño (1 jalapeño, seeded and finely chopped); 2 tbsp Lime (juice from 1 lime (2 tablespoons)); ⅓ cup Nutritional Yeast (1/3 cup nutritional yeast); 3 tbsp Olive Oil (1 tablespoon olive oil + 2 tablespoons olive oil); ½ tsp Paprika (1/2 teaspoon paprika); ½ piece Red Bell Pepper (1/2 red bell pepper, seeded and chopped); 1 piece Red Chili (1 red chili, seeded and finely chopped (or a pinch of cayenne)); 1 piece Red Onion (1 small red onion, chopped); 1 ½ tsp Sea Salt (1/2 teaspoon sea salt + 1 teaspoon sea salt, or to taste); ½ tsp Fine Sea Salt (1/2 to 1 teaspoon sea salt, or to taste); 1 piece Shallots (1 shallot, finely chopped); 2 pieces Spinach (2 large handfuls of spinach, roughly chopped); 2 ½ cup Sweet Potato (1 large sweet potato (about 2 1/2 cups), scrubbed); ⅔ cup Tomato Paste (2/3 cup tomato paste); 2 pieces Vine Ripened Tomato (2 medium tomatoes, finely chopped); 2 tbsp Unbleached Flour (2 tablespoons chickpea flour (besan) or unbleached white flour); 1 ½ cup Vegetable Stock (1 1/2 cups vegetable stock); 3 tbsp Water (3 tablespoons water, or as needed); 19 oz Fish Sauce (2 cups cooked black beans (2/3 cup dried or 1 19 oz can))

75 minMexican

Servings6

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Vegetarian
Vegan
Dairy Free
Pescatarian

Ingredients

For 6 servings

Avocado1 piece · 1 medium avocado
Black Olives⅓ cup · 1/3 cup black olives, pitted and roughly chopped
Chili Powder4 tsp · 1 teaspoon chili powder + 3 to 4 teaspoons chili powder
Brown Rice½ cup · 1/2 cup cooked brown rice
Tortilla6 pieces · 6 6-inch corn or flour tortillas
Cilantro½ cup · 1/2 cup fresh cilantro, trimmed
Garlic3 cloves · 1 clove garlic, finely chopped + 2 cloves garlic, minced
Cumin Powder1 tsp · 1 teaspoon ground cumin
Jalapeño1 piece · 1 jalapeño, seeded and finely chopped
Lime2 tbsp · juice from 1 lime (2 tablespoons)
Nutritional Yeast⅓ cup · 1/3 cup nutritional yeast
Olive Oil3 tbsp · 1 tablespoon olive oil + 2 tablespoons olive oil
Paprika½ tsp · 1/2 teaspoon paprika
Red Bell Pepper½ piece · 1/2 red bell pepper, seeded and chopped
Red Chili1 piece · 1 red chili, seeded and finely chopped (or a pinch of cayenne)
Red Onion1 piece · 1 small red onion, chopped
Sea Salt1 ½ tsp · 1/2 teaspoon sea salt + 1 teaspoon sea salt, or to taste
Fine Sea Salt½ tsp · 1/2 to 1 teaspoon sea salt, or to taste
Shallots1 piece · 1 shallot, finely chopped
Spinach2 pieces · 2 large handfuls of spinach, roughly chopped
Sweet Potato2 ½ cup · 1 large sweet potato (about 2 1/2 cups), scrubbed
Tomato Paste⅔ cup · 2/3 cup tomato paste
Vine Ripened Tomato2 pieces · 2 medium tomatoes, finely chopped
Unbleached Flour2 tbsp · 2 tablespoons chickpea flour (besan) or unbleached white flour
Vegetable Stock1 ½ cup · 1 1/2 cups vegetable stock
Water3 tbsp · 3 tablespoons water, or as needed
Fish Sauce19 oz · 2 cups cooked black beans (2/3 cup dried or 1 19 oz can)

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Steps

1To make the enchilada sauce, heat the oil in a medium saucepan over medium heat. When hot, toss in the shallot, garlic and chili if using and saut for a few minutes. Stir in the flour until the vegetables are coated. Now stir in the chili powder, cumin, paprika and cayenne if using. Stir for another minute.
2Add the nutritional yeast and fresh tomato, whisk the mixture, and simmer a few minutes. Stir in the tomato paste, stock and salt. Simmer for another 5 minutes or until thickened.
3Add a bit more stock if the sauce is too thick. It should be creamy and thick, but not watery. Set aside until it's time to assemble the enchiladas.To boil the sweet potato, peel and cut into small pieces and boil in enough water to cover until fork tender about 5 to 7 minutes. Or to roast the sweet potato, preheat an oven to 400, pierce the potato a few times with a fork, and bake until fork tender about 30 minutes.
4Let cool, remove the skin, and chop into small pieces.To make the enchilada filling, heat the oil in a large skillet over medium heat. When hot, add the onion and saut for 5 minutes.
5Add the garlic and jalapeo and continue to saute for another few minutes. Stir in the chili powder and cumin.Now add the red pepper, sweet potato, black beans and rice and stir well to combine.
6Add the spinach, a small handful at a time, and cook over medium-high heat until the spinach is wilted.
7Remove the mixture from the heat and stir in the olives, 1/2 cup of the enchilada sauce, lime juice and salt.Preheat an oven to 35
8To assemble the enchiladas, grease a large 9 x 13 baking dish with olive oil.
9Spread about 1 cup of the enchilada sauce over the bottom of the dish. Scoop about 3/4 cup of the filling onto each tortilla, wrap, and place seam-side down into the dish. Top with any remaining filling and the rest of the sauce.
10Bake for 20 to 25 minutes until the sauce has thickened and is a deep red colour.While the enchiladas are baking, prepare the avocado cream sauce. In a small food processor or blender, mince the cilantro.
11Add the avocado, water, lime juice and salt. Process until well combined and creamy, adding more water as necessary.To serve, individually plate the enchiladas and drizzle each with avocado cream sauce.