Makes 8 Enchiladas

Ingredients:

 

•  2 Tbs avocado oil

• 2 sweet potatoes, washed, skin on, small dice 

• 1 yellow onion, half small diced the other half julienned 

• 1 green pepper, julienned

• 1 can of black beans, drained and rinsed

• 2 cloves of garlic, minced

• 1 can of tomato sauce, 15 oz.

• 1 cup of vegetable stock

• 1 Tbs cumin

• 2 Tbs chili powder

• 1 tsp turmeric

• 1tsp paprika

• 1 tsp cinnamon

• 1 tsp garlic powder

• 1 tsp onion powder

• Salt and pepper to taste 

• 1 small container of Kite Hill Foods plain, unsweetened Almond Yogurt (5.3 oz)

• 3-4 Tbs water 

• 1 avocado

• 2 limes

• 1 bunch of cilantro, chopped

• 1 package of Siete Foods Cassava Flour Tortillas 

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Directions:

1. Preheat the oven to 375 degrees Fahrenheit.

2. Line a baking sheet with foil and evenly spread out diced sweet potatoes.

3. Drizzle potatoes with 1 Tbs of avocado oil and season with 1 tsp cumin, chili powder, turmeric, paprika, cinnamon and salt and pepper to taste. Toss to coat. 

4. Cook potatoes in oven for  25 minutes.

5. While potatoes are in the oven, heat a dutch oven or sauce pan on medium heat and add the remaining 1Tbs of avocado oil.

6. Add the julienned onions and green peppers stir occasionally for 5 minutes.

7. Next add the rinsed and drained black beans, 1 tsp of cumin, 1 tsp of garlic powder and 1 tsp of onion powder.

8. Cook for another 2 minutes and remove from pan. When potatoes are done remove pan from oven and  add fajita veggies and black beans to the potatoes. Reserve on the side.

9. Decrease oven temperature to 350 degrees Fahrenheit.

10. In the same pan you used for the beans and fajita veggies, add the diced onion and minced garlic and saute for 2-3 minutes.

11. Next add the tomato sauce, vegetable stock remaining chili powder (1 1/2 Tbs), 1 tsp of cumin and salt and pepper to taste.

12. Bring to a boil and then simmer on low for 15 minutes. 

13. To assemble the enchiladas pour a thin layer of sauce in the bottom of a 9 x 13 pyrex glass dish.

14. Lay out the tortillas and add about 2 Tbs of the filling (sweet potato, fajita veggies, and beans) to each tortilla.

15. Gently roll and place tortillas  in the pyrex dish. Cover with sauce ( I saved a little extra). Then cover the pan with foil paper and bake for 30 minutes.

16. While enchiladas are baking time to make the crema  Combine almond yogurt with 1/2 an avocado, the juice of 1 lime, 3-4 Tbs of water (Start with 3 however may need 4 if consistency is too thick) and salt and pepper to taste. Blend with an immersion blender.

17. Once enchiladas are done serve with extra sauce and top with avocado crema, sliced avocado cilantro, and more fresh squeezed lime.