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Dairy Free Enchiladas

Creamy Dairy Free Enchiladas Recipe

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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 1 large sweet potato (about 2 cups diced)
  • 1 tbsp olive oil
  • ½ tsp chili powder
  • ½ tsp smoked paprika
  • ½ medium yellow onion
  • 1 red bell pepper
  • 3 cloves garlic
  • 1 (15 oz) can black beans
  • 1 tsp ground cumin
  • ¼ tsp salt
  • 10 to 12 corn tortillas
  • 2 cups red enchilada sauce
  • 1 ripe avocado
  • Juice of 1 lime
  • 1 handful fresh cilantro

Method
 

  1. Preheat oven to 400°F. Toss diced sweet potato with oil, chili powder, and half the smoked paprika; roast 18 to 20 minutes until tender.
  2. Sauté onion and bell pepper in a skillet over medium heat for 5 to 6 minutes, then add garlic and spices. Stir in black beans and roasted sweet potato, warming through.
  3. Spread ½ cup enchilada sauce in a greased 9×13 inch dish. Warm tortillas, fill each with the bean mixture, roll, and set seam side down in the dish.
  4. Pour remaining sauce over the enchiladas and bake for 20 minutes until bubbling. Let rest 5 minutes.
  5. Blend avocado, lime juice, a pinch of salt, and 2 tbsp water until smooth. Spoon over the baked enchiladas and top with fresh cilantro.

Notes

The avocado crema tastes best when made just before serving. If you need to prep it an hour ahead, press plastic wrap directly onto the surface so it does not brown.