Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce Recipe

To start the enchilada sauce, warm the oil in a medium saucepan over medium heat. Once shimmering, add the shallot, garlic, and chili (if you're using it) and sauté for a few minutes until fragrant.

Stir in the flour until the vegetables are coated, then add the chili powder, cumin, paprika, and cayenne (if using). Continue stirring for another minute.

Add the nutritional yeast and chopped fresh tomato, whisking the mixture until smooth. Let it simmer for a few minutes.

Stir in the tomato paste, vegetable stock, and salt. Continue to simmer for another 5 minutes, or until the sauce has thickened to a consistency that coats the back of a spoon.

If the sauce seems too thick, you can add a bit more stock until it's creamy and thick, but not watery. Set it aside while you prepare the filling.

For the sweet potato, you have two options: either peel and cut it into small pieces, then boil in enough water to cover until fork tender (about 5 to 7 minutes). Or, preheat your oven to 400, pierce the whole potato a few times with a fork, and bake until fork tender (about 30 minutes).

Once the sweet potato is cooked, let it cool slightly, remove the skin (if roasted), and chop it into small pieces.

To start the enchilada filling, heat the oil in a large skillet over medium heat. When the oil is shimmering, add the red onion and sauté for 5 minutes until softened.

Add the minced garlic and jalapeño to the skillet and continue to sauté for another few minutes, until fragrant. Stir in the chili powder and cumin.

Now, add the red bell pepper, cooked sweet potato, black beans, and brown rice. Stir everything together until well combined.

Spread about 1 cup of the enchilada sauce evenly over the bottom of the prepared baking dish.

Scoop about 3/4 cup of the filling onto each flour tortilla, roll it up, and place it seam-side down into the dish. Once all tortillas are in, top with any remaining filling and the rest of the enchilada sauce.

Bake the enchiladas for 20 to 25 minutes, or until the sauce has thickened and turned a deep red color, and the tortillas are warmed through.

While the enchiladas are in the oven, you can prepare the avocado cream sauce. In a small food processor or blender, mince the fresh cilantro.

Add the avocado, water, lime juice, and salt to the food processor. Process until the sauce is well combined and creamy, adding a little more water if needed to reach your desired consistency.

To serve, individually plate the baked enchiladas and generously drizzle each with the avocado cream sauce.