Sweet potato black bean enchiladas with Avacodo Lime Crema

Sweet Potato Black Bean Enchiladas with Avocado Lime Crema

#AmbitiousKitchen

 Yields: 4 Servings

Prep Time: 30 Min / Cook Time: 50 Min / Total Time: 1 hour 20 Min

CLICK HERE to view recipe

Recipe by: Monique Volz // Ambitious Kitchen |

What a delicious looking dinner! Time to try it out! It's really not that much to "prepare." Thankfully my husband was willing to help me tonight! He chopped (minced) the onions (poor guy, his eyes were red and tearing up. Had to leave halfway through as he was crying onions of joy! Haha!) and helped cut the sweet potatoes and rinse and drained the black beans.

Not really sure what dice into half cubes mean but we diced them and then cut them in half. I didn't have parchment paper so I put the taters and spices on foil.

Alright - taters cooking (put in for 27 min) - time to make the enchilada sauce! 2 1/2 tbsp of chili powder seems a lot...but ok. We'll see how it goes.
There was 5 min left on both the enchilada sauce and the taters cooking (perfect!) so I put the corn and beans together. Once the two were done cooking I put the following together as instructed with the beans and corn.

So I did things a little different. I did as it said in loading the tortillas rolling and placing them. I added extra sauce on top of them all...then I added the remaining mixture on top of all the rolls. Afterwards I added flat tortillas on top, then the remaining sauce and cheese!

Oh my goodness! It's perfect! The flavors! There textures! All of it! It wasn't too much chili powder! This dish wasn't spicy at all! For a vegetarian dish it was amazing and very filling! Even my husband who is a meat fanatic absolutely loved it! He even wanted more!
This will definitely be made again in our family!