Vegetarian Sweet Potato Black Bean Enchiladas

ambitiouskitchen.com

foxmulders

2 medium sweet potatoes, diced into ½ inch cubes

1 tablespoon olive oil

½ tablespoon chili powder

1 teaspoon cumin

½ teaspoon garlic powder

¼ teaspoon salt

1 (15 oz) can black beans, rinsed and drained

½ cup fresh or frozen corn

1 ½ cups shredded Mexican cheese blend

8 soft corn tortillas*

subheading: For the enchilada sauce:

2 teaspoons olive oil

1 small white onion, finely minced

3 cloves garlic, minced

2 ½ tablespoons chili powder

1 teaspoon cumin

1 teaspoon dried oregano

¼ teaspoon salt

1 (15 ounce) can tomato sauce

2 tablespoons tomato paste

½ cup water (or broth of choice)

½ teaspoon apple cider vinegar

Salt and pepper, to taste

subheading: For the avocado lime crema:

¼ cup nonfat plain greek yogurt

½ ripe avocado

1 lime, juiced

¼ cup cilantro

⅛ teaspoon salt

Garnish: chopped cilantro

Directions at ambitiouskitchen.com

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