Black Bean and Sweet Potato Enchiladas with Avocado Cream Sauce
"Black beans, sweet potato, brown rice, spinach and black olives wrapped in corn tortillas and baked in a thick, rich and zesty homemade tomato sauce..."
INGREDIENTS
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2 tablespoons olive oil
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1 shallot, finely chopped
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1 clove garlic, finely chopped
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1 red chili, seeded and finely chopped (or a pinch of cayenne)
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2 tablespoons chickpea flour (besan) or unbleached white flour
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3 to 4 teaspoons chili powder
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1 teaspoon ground cumin
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1/2 teaspoon paprika
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1/3 cup nutritional yeast
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2 medium tomatoes, finely chopped
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2/3 cup tomato paste
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1 1/2 cups vegetable stock
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1/2 to 1 teaspoon sea salt, or to taste
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1 large sweet potato (about 2 1/2 cups), scrubbed
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1 tablespoon olive oil
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1 small red onion, chopped
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2 cloves garlic, minced
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1 jalapeño, seeded and finely chopped
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1 teaspoon chili powder
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1 teaspoon ground cumin
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1/2 red bell pepper, seeded and chopped
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2 cups cooked black beans (2/3 cup dried or 1 19 oz can)
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1/2 cup cooked brown rice
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2 large handfuls of spinach, roughly chopped
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1/3 cup black olives, pitted and roughly chopped
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juice from 1 lime (2 tablespoons)
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1 teaspoon sea salt, or to taste
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6 6-inch corn or flour tortillas
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1/2 cup fresh cilantro, trimmed
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1 medium avocado
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3 tablespoons water, or as needed
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juice from 1 lime (2 tablespoons)
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1/2 teaspoon sea salt
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