plus 1 teaspoon extra-virgin olive oil
medium red onion
diced (2 to 2 1/2 cups)
large garlic cloves
jarred roasted red pepper
drained and chopped (optional)
oil-packed sun-dried tomatoes
drained and finely chopped
14-ounce can black beans (about 1 1/2 cups), drained and rinsed (I used pinto and black)
Homemade Enchilada Sauce
fresh lime juice
A half a teaspoon celery salt
or to taste
5 to 6
medium/large soft tortilla wraps
I use Siete brand
cooked and seasoned ground chicken
For the toppings:
Cilantro-Lime-Garlic Almond Cream
Chopped green onion
parsley red pepper flakes, avocado, and/or cilantro
Prepare the Homemade Enchilada Sauce and soak the almonds for the Cilantro-Lime-Garlic Almond Cream before you begin.
Lightly grease a large rectangular baking dish (at least 8x12 inches). Set aside.
Add the chopped sweet potato into a medium pot of water and bring to a boil. Reduce heat and simmer for 9 to 15 minutes, uncovered, until fork tender. Drain and set aside. You can also steam the potatoes until tender, instead of boiling.
In a large skillet, stir together the oil, onion, and garlic and sauté over medium heat for around 3 to 5 minutes until the onion softens. Season with a pinch of salt and pepper.
Preheat the oven to 350°F.
Add the sun-dried tomatoes, cooked/drained sweet potato, spinach, and black beans. Cook for 3 to 5 minutes over medium-high heat, until the spinach is wilted.
Stir in 1/4 cup plus 2 tablespoons of homemade enchilada sauce, followed by the lime juice, chili powder, cumin, and salt. Adjust seasonings to taste, if desired.
Add 3/4 cup of Enchilada Sauce onto the bottom of your casserole dish and spread it out evenly.
Scoop 3/4 cup of the sweet potato and black bean filling onto each tortilla. Roll up the tortilla and place it, seam side down, in the casserole dish. Repeat for the rest. If you have any leftover filling, you can spread it on top of the tortillas. Spread all of the remaining enchilada sauce on top of the tortillas until they are completely covered in sauce.
Bake the enchiladas, uncovered, at 350⁰F for 20 to 25 minutes, until the sauce is a deep red color and the enchiladas are heated through.
While the enchiladas are baking, prepare the Cilantro-Lime-Garlic Cashew Cream.
When enchiladas are ready to serve, add half of the cashew cream into a baggie, snip off the corner, and “pipe” the sauce all over the enchiladas. Alternatively, you can simply spread or dollop the sauce on top of each enchilada. Garnish with chopped cilantro, avocado, red pepper flakes, and green onion. Serve any remaining cashew cream on the side with a spoon.