A few nights ago I had some avocados and a bunch of cilantro that I wanted to use and opted to try out this recipe. I actually don’t really like cilantro (it kind of tastes like soap to me) but I can tolerate it. I’m glad I didn’t let the “cilantro” in the title deter me— this was absolutely delicious, and definitely something I’ll be making again in the future! It is a great meal for guests- you could plan a little Mexican style fiesta, with enchiladas, chips and guacamole, and some margaritas, and salsa the night away.
Black Bean Veggie Enchiladas
Adapted from Oh She Glows
- 1 Tbsp. Olive Oil
- 1 Large Onion (~2 cups)
- 6 Garlic Cloves, minced
- 2 Cups Sweet Potato, peeled and diced
- 1 Large Bell Pepper, diced
- 4-5 Handfuls Fresh Spinach
- 1-2 Cans Black Beans (2 1/2 cups)
- 1 Bottle Enchilada Sauce (14 oz.)
- 1 Tsp. Ground Cumin
- Juice of 1/2 of 1 Lime
- 1/2 Tsp. Kosher Salt
- 1/2 Tsp. Garlic Powder
- 1 Tsp. Chili Powder
- 6 Whole Wheat Tortilla Wraps
- Mexican Style Cheese (optional)
1. Preheat oven to 350. Simmer sweet potato in a small pot of water until just fork tender, about 8 minutes (be careful not to overcook). Drain and set aside.
2. In a large skillet heat olive oil over medium heat. Add diced onion and cook until soft and translucent, about 5 minutes. Add garlic and cook a minute longer, until fragrant. Add pepper, pre-cooked sweet potato, and drained and rinsed black beans, and cook 3-5 minutes more.
3. Add spinach and toss until wilted. Now add enchilada sauce— I used Trader Joe’s enchilada sauce, which was delish. (Save a little enchilada sauce to top the casserole). Season with lime juice, salt, garlic powder, cumin, and chili powder, or to taste.
4. In a large casserole dish spread about 3/4-1 cup of the filling. Then begin to fill the tortillas with about 1/2-3/4 cup filling, and place each in the dish seam-side down.
Leave a little filling and enchilada sauce to spread across the top. Bake for 10 minutes, then sprinkle some cheese across the top, if desired. Bake an additional 10 minutes (18-20 minutes total).
Top each with Avocado Cilantro Crema:
- 2 Avocados
- 2 Tbsp. water
- 2-3 Tbsp. lime juice
- 1 Tsp. Apple Cider Vinegar
- 1 Cup Packed Fresh Cilantro
- 1 Tsp. Kosher Salt
- 1/2 Tsp. Garlic Powder
- 3/4 Tsp. Ground Cumin
- Black pepper, to taste
- Crushed red peppers, to taste
