Sweet Potato Enchilada’s!

Roasted vegetables

  • 2 large sweet potatoes
  • 1 large red bell pepper
  • 1 tablespoon olive oil
  • Salt/Pepper
  • Dice potatoes and cube bell pepper. Drizzle with olive oil, salt & pepper. Bake 350 degrees until tender.

Homemade Enchilada Sauce

  • 6 tablespoons flour
  • 2 tablespoon chili powder
  • 2 teaspoon paprika
  • 1 teaspoon garlic powder
  • ½ sea salt
  • ½ teaspoon cinnamon
  • 4 tablespoons tomato paste
  • 4 cups chicken (or vegetable) broth
  • 6 tablespoons olive oil
  • 2 teaspoon apple cider vinegar

Add oil to pan, then flour and spices whisking constantly, then add tomato paste.  Once fragrant, slowly add in broth, remove from heat and add in apple cider vinegar.

Enchiladas

  • 2 cans of black beans rinsed
  • ½ cup sour cream
  • ½ teaspoons salt
  • Fresh pepper
  • 8 tortillas (8 inch)
  • 1 cup Monterey
  • ¼ cup pepitas
  • 1 avocado
  • Cilantro for garnish

To prepare enchiladas, in medium bowl combine black beans, sour cream and roasted vegetables.  Use this mixture and stuff inside tortillas.  Top with a little enchilada sauce and a sprinkle of cheese.  Roll, and top with remaining enchilada sauce, cheese and pepitas.

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