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Spinach and Sweet Potato Enchiladas with Avocado Cilantro Sauce

on March 18, 2012

Hosting a dinner for friends and family can be stressful enough, but when you have a combination of vegans, vegetarians, and meat eaters attending, for some that can add to the stress.  I have found that Mexican dishes tend to be crowd pleasing, nutritious favorites across the board.  Since most recipes call for little to no dairy and meat, they make for the perfect recipes to serve because the legumes that many contain will provide a meaty texture that is sure to satisfy all.  One of my go to favorites is my recipe for sweet potato and spinach enchiladas with an avocado cilantro sauce.  This dish is sure to make even your pickiest eaters fill up on their veggies!  The great thing about this recipe is that you can easily substitute some of the ingredients for example; if you don’t have black beans, just use a can of your favorite beans instead.  The avocado sauce can also be made as creamy or chunky as you prefer.

Ingredients:

Spinach and Sweet Potato Enchiladas with Avocado Cilantro Sauce

2 cloves garlic, minced

1 onion, chopped (I prefer red onion in mine but you can use your favorite kind)

1 tbsp. extra virgin olive oil

1 sweet potato, chopped

1 bell pepper, chopped

2 cups raw spinach, chopped

1 can of black beans, rinsed and drained

16 oz enchilada sauce

2 tsp. ground cumin

1 tbsp. fresh lime juice (you can add more or less depending on your preference)

½ tsp. salt

½ tsp. garlic powder

1 tsp. chili powder (I usually add a little more than this to give it a spicier flavor)

4 whole-wheat tortilla wraps

Shredded cheese (optional)

Green onions and chopped cilantro, to garnish

Avocado Sauce

1 ¼ cup avocado (approximately 2 avocados depending on size)

2 tbsp. water

3 tbsp. lime juice

1 tsp. vinegar

1 cup fresh cilantro (if you don’t have fresh cilantro you can use 2-3 tbsp dried)

1 tsp. salt

½ tsp. garlic powder

¾ tsp. ground cumin

½ tsp. black pepper

1 tsp. cayenne pepper

Directions:

  1. Preheat over to 350F
  2. Cook the chopped sweet potato in a small pot of water for 5-10 minutes until tender.  It is important to make sure you do not overcook.  Drain and set to the side.
  3. In a large skillet, add tbsp. olive oil and bring to medium-low heat.  Add onion and cook for about 5 minutes.  Add the garlic and cook for 2 more minutes.  Then add the bell pepper, sweet potato, black beans, and spinach.  Cook for 5-7 more minutes.
  4. Add your enchilada sauce to the pan and stir well.  Then add the cumin, lime juice, salt, garlic and chili powder.  Adjust seasonings to taste if you desire.
  5. Take ¾ cup of the mixture and spread on the bottom of a casserole dish that is large enough to hold 4 enchiladas.
  6. Place about ½- ¾ cup of mixture into each tortilla and wrap.  Place all fold down in the casserole dish.  If possible, try to reserve a small amount of mixture to spread over the top of the enchiladas.
  7. After all enchiladas are in the dish, you can sprinkle shredded cheese of your choice on the top if you desire.
  8. Bake for 18-20 minutes uncovered if you are not using cheese.  If you are using cheese, I prefer to cover my dish in foil and remove for the last 5 minutes to brown.
  9. While the enchiladas are cooking, make the avocado cilantro sauce.  In a food processor, add the avocado and water and blend until creamy.  Add remaining ingredients and process until smooth.  If it looks too thick, add a little bit of water to help thin it out.
  10. Remove enchiladas from the oven and spread the avocado sauce over the top.  Top with fresh cilantro and green onion.  Serve         immediately.  Makes 4 enchiladas.

**Note about the sauce: If you plan on having leftovers, make sure you store the avocado sauce separately and pour it on at time of use.  The sauce only lasts for about 1 day in an airtight container.  After that, it starts to brown.

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