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Sweet Potato Black Bean Enchiladas

Gluten free, dairy free, and vegan
Prep Time 30 mins
Cook Time 1 hr
Course Main Course

Ingredients
  

For the Enchiladas

  • 3 Sweet potatoes peeled and cubed
  • 1 15oz Can Black Beans
  • 1 pkg Gluten Free Wraps or Tortillas (6)
  • 1 tbsp Avocado Oil
  • 1 tsp Cumin
  • Salt and pepper to taste

For the Sauce

  • 4 Poblano peppers see article for notes
  • 1 Jalapeno stem, ribs, and seeds removed; roughly chopped
  • 1 small Onion roughly chopped
  • 4 cloves Garlic
  • 1 tsp Ground Cumin
  • 1/2 tsp Dried Oregano
  • 1 tbsp Avocado Oil
  • 1 cup Vegetable Stock vegan
  • Juice of 1 lime
  • Salt and Pepper to taste

Instructions
 

For the Enchiladas

  • Preheat the oven to 400 degrees.
  • Toss the peeled and diced sweet potatoes with one tablespoon of avocado oil, cumin, salt and pepper. Spread in a single layer on a lined baking sheet. Roast at 400 degrees, about 35 to 40 minutes, until soft. Remove from the oven and set aside. While the potatoes are roasting, prepare the sauce.
  • Reduce the oven to 350 degrees.
  • Combine the sweet potatoes with the black beans and 1/4 cup of the enchilada sauce.
  • Add a thin layer of sauce to the bottom of a 9x13 baking dish.
  • Lay one of the gluten free wraps in the baking dish. Add a generous portion of the potato and bean mixture. Roll up the wrap and place, seam side down in the baking dish. Repeat with the remaining five wraps.
  • Pour the remaining enchilada sauce over the wraps, spreading it into the cracks between wraps.
  • Bake the enchiladas at 350 degrees for 15 to 20 minutes, until they are warmed through. Garnish with slices of avocado, sliced green onions, toasted pumpkin seeds, and/or chopped fresh cilantro.

For the Sauce

  • Place the poblano peppers under a broil for about 10 minutes, turning so that the skin is charred on all sides. This can also be done over a burner; be very careful if using this method. Place the charred peppers in a resealable bag or in a bowl with a tight fitting lid. Set aside for 15 minutes. The steam from the peppers will soften the skin, making it easier to remove.
  • After 15 minutes, carefully remove the skin from the poblanos. It is not necessary to remove all of the skin, just the majority. Do not rinse the peppers. Remove the stems, seeds, and ribs. Add the peppers to a high speed blender.
  • To the poblanos, add the remaining sauce ingredients. Pure until smooth. Set aside until ready to use.