Sweet Potato and Black Bean Enchiladas with Avocado Lime Crema

This dish is not only flavorful but also packed with nutrients, making it an excellent choice for a family feast. Follow these detailed instructions to create a memorable meal.

Ingredients: 

For the Enchiladas:
2 large sweet potatoes, peeled and diced
1 can black beans, drained and rinsed
1 teaspoon cumin
1 teaspoon smoked paprika
Salt and pepper to taste
8 small corn tortillas
2 cups enchilada sauce
For the Avocado Lime Crema:
1 ripe avocado
1/4 cup vegan sour cream
1 tablespoon lime juice
Salt to taste

Instructions:
Preparing the Enchilada Filling:

Preheat the Oven:Set your oven to 375°F (190°C). Preheating ensures that your enchiladas will cook evenly and the sauce will become bubbly and delicious.

Cook the Sweet Potatoes:

In a large skillet, heat a splash of olive oil over medium heat. Add the diced sweet potatoes and sauté them until they become tender, about 10-12 minutes. Stir occasionally to prevent sticking and ensure even cooking.

Sweet potatoes are rich in vitamins and provide a natural sweetness that pairs beautifully with the savory spices.

Add the Black Beans and Spices:

Once the sweet potatoes are tender, add the drained black beans to the skillet. Sprinkle in the cumin and smoked paprika, and season with salt and pepper to taste. Stir everything together and cook for an additional 5 minutes.

The cumin and smoked paprika add depth and warmth to the dish, while the black beans offer protein and texture. 

Fill the Tortillas:

Lay out the corn tortillas on a clean surface. Spoon about 2-3 tablespoons of the sweet potato and black bean mixture onto each tortilla. Roll them up tightly and place them seam-side down in a baking dish.Rolling the tortillas seam-side down helps them stay closed and maintain their shape during baking.

Add the Enchilada Sauce:

Pour the enchilada sauce evenly over the rolled tortillas, ensuring that each one is well-covered. This will keep them moist and flavorful while baking.

You can use store-bought enchilada sauce or make your own for a more personalized touch.

Bake the Enchiladas:

Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the sauce is bubbly and the edges of the tortillas are slightly crispy.

Baking melds the flavors together and gives the enchiladas a satisfying texture.
Making the Avocado Lime Crema:

Prepare the Crema:
While the enchiladas are baking, prepare the avocado lime crema. In a blender or food processor, combine the ripe avocado, vegan sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy.

This crema adds a refreshing and tangy contrast to the rich and spicy enchiladas.
Serving:

Drizzle and Serve:
Once the enchiladas are done baking, remove them from the oven. Drizzle the avocado lime crema generously over the top.

For an extra touch, garnish with chopped fresh cilantro or sliced jalapeños if you like a bit more heat.