Calories 414, Carbs 61 grams, Fat 13 grams, Protein 19 grams
Ingredients for the enchilada sauce:
- 1/2 teaspoon avocado oil
- 1 medium yellow onion, diced
- 1 jalapeño pepper, deseeded if desired, diced
- 3 garlic cloves, peeled
- 3 teaspoons chili powder
- 2 teaspoons ground cumin
- 2 tablespoons no salt added tomato paste
- 1 – 15 ounce can no salt added tomato sauce
- 1 cup low sodium vegetable broth
- 1 roma tomato, diced
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
Ingredients for the filling:
- 1 ½ tablespoons avocado oil
- 1 medium sweet potato, diced in ¼ inch cubes
- 1 red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium jalapeño, deseeded if desired, minced
- 2 garlic cloves, minced
- 1 – 15 ounce can low sodium black beans, rinsed and drained
- 1 cup frozen corn kernels
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 teaspoon kosher salt, more to taste
- 1/3 cup chopped fresh cilantro (leaves and stems), divided
- 1 lime, zest and juice
- 1 ½ cups shredded reduced fat monterey jack cheese
- 12 corn tortillas
- freshly ground black pepper
- shaved radish, for serving (optional)
- lime wedges, for serving (optional)
- Preheat the oven to 400°F.
- To make the sauce: Place a large saucepan over medium heat withthe oil. Once the oil is hot add the onion and jalapeño. Cook, stirring often, until the onions and peppers have softened, 8 to 10 minutes.
- Stir in the garlic, chili powder and cumin; cook for about 1 minute, until the garlic and spices are aromatic. Mix in the tomato paste, tomato sauce, broth, and chopped tomato. Bring the sauce to a simmer, lower the heat and cook until slightly thickened, about 5 minutes.
- Transfer the sauce to a blender or food processor and blend on high speed until smooth. Taste and add salt and pepper as needed.
- Strain through a fine mesh sieve into a bowl and set aside while you prepare the filling.
- To make the filling: Return the large saucepan to medium heat with the avocado oil and, once the oil is hot, add the sweet potatoes and a pinch of salt. Cook, stirring frequently, for about 10 minutes or until the sweet potatoes are just beginning to brown.
- Stir in the red bell pepper, zucchini, jalapeno and garlic and cook for a further 5 minutes, until the garlic is aromatic and the peppers and zucchini are tender.
- Tip in the black beans, corn kernels and spices and cook until warmed through.
- Remove from the heat and add most of the cilantro (reserving some for garnishing), lime zest and juice and 1 cup of cheese. Taste and adjust the seasoning as needed.
- To build the enchiladas: Wrap tortillas in a towel and microwave until warm and pliable or cook on a high heat pan and stack on a plate with foil covering to keep them warm.
- Pour ¼ cup enchilada sauce into a 9 inch x 13 inch pan. Dredge a tortilla in the sauce, making sure both sides are coated.
- Place a spoonful of sweet potato mixture in each warm tortilla and roll up. Place seam side down in the baking dish and repeat, adding more sauce to the baking dish as needed.
- Top with remaining sauce and cheese and bake for 20 minutes until the cheese is melted and browned.
- Allow to cool for 5 minutes before serving. Garnish with the remaining cilantro and serve with shaved radish and lime wedges, if desired.