Sweet Potato Enchiladas

Annette Baker and Marianne Lacko from Nature's Plate share a recipe that gives you a healthy start to the new year. Their sweet potato enchiladas are packed with a variety of vegetables for nutrients and fiber.
 

Sweet Potato Enchiladas 

1 recipe Red Sauce (make first – or use canned) 
2 cups peeled & diced sweet potato 
1/2 Tablespoon olive oil  
2 1/2 cups diced red onion 
1 1/2 teaspoons minced garlic (3 cloves) 
1 teaspoon chili powder 
1 teaspoon cumin 
1/2 teaspoon Herbamare or salt 
1 1/2 cups diced red bell pepper 
40 grams chopped sun dried tomatoes  
90g raw baby spinach (approx. 2 cups) 
1 1/2 cups black beans 
12 corn tortillas 
1 Tablespoon lime juice 
Lime Cilantro Dressing 

Steam sweet potatoes for 10-12 minutes or until soft. 

Saute onion and garlic in oil until onion is translucent. Add seasoning (chili powder, cumin, and salt or Herbamare). Add red bell pepper, steamed sweet potatoes, and sun-dried tomatoes.

Cook and stir for about 5 minutes or until red bell pepper is softened. Add spinach and black beans – cook until spinach wilts. Stir in 1/3 cup of red sauce and the lime juice. 

To roll enchiladas: Spread 3/4 cups sauce in bottom of pan (9 x 13). Roll slightly more than 1/3 cup of filling in each tortilla. Spread rolled enchiladas w/ remaining red sauce. 

Bake at 350 for 15 minutes. 

Drizzle with Lime Cilantro Dressing. 


Red Sauce

1 1/2 Tablespoons olive oil  
1 Tablespoon brown rice flour 
1 Tablespoon arrowroot powder (or sub whole wheat pastry flour for arrowroot and brown rice flour if not concerned about gluten) 
8 ounces tomato paste 
1 1/2 cups water 
1 1/2 Tablespoons chili powder 
1 teaspoon garlic powder 
1/2 teaspoon onion powder 
1/4 teaspoon cayenne pepper 
1 teaspoon salt        

Heat oil slightly over medium heat.  Stir in flour and arrowroot to make a paste. Add seasoning and stir well. Stir in tomato paste and then slowly add water, stirring well. Whisk until smooth. Bring to a low boil and stir until slightly thickened. 


Lime Cilantro Dressing

25 grams of cilantro / approx. half a bunch with large stems removed. 
1/2 cup water 
2/3 cup cashews (if your blender is not high speed, soak overnight and then drain water). 
1/4 cup lime juice 
1/2 teaspoon salt 

Combine everything in a blender. Blend until completely smooth and not grainy.   

LINK: www.NaturesPlate.biz