Enchiladas with Avocado Lime Cream Sauce

This is by far one of my "top five" vegan dinner recipes. They taste as if you are having an indulgent Mexican dinner, but they are actually fueling your body with tons of vitamins and nutrients from the chopped spinach and sweet potato in the filling! It is crazy how well all these unique flavors blend together giving you the most delicious enchilada. And then it gets even better with an avocado lime cream sauce on top. Yum! You won't even miss the meat, cheese, or sour cream. This is one of the most flavorful enchiladas I have ever had (and healthy!) - and I owe it to Oh She Glows (here) for giving me this wonderful recipe. Below is my modified version. Enjoy!

Enchiladas
8 corn tortillas
1 cup peeled and finely chopped sweet potato
1/2 yellow onion, chopped
2 cloves of garlic, minced
2 large handfuls of fresh spinach, de-stemmed and finely chopped
2 cups drained and rinsed black beans
1 1/2 cups enchilada sauce (I used one bottle of Trader Joe's enchilada sauce)
1 teaspoon sea salt
1/2 teaspoon garlic powder
1 teaspoon cumin

Avocado Cream Sauce
2 avocados
Juice of 1 lime
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/4 cup chopped cilantro (optional)

Pre-heat your oven to 350 degrees.

In a small pot on the stove on high heat, add the sweet potato and cover with water. Bring it to a boil, and cook for 5-10 minutes (careful not to over cook). Drain in colander.

In a deep pan, or large pot, heated to medium heat, add the onion and garlic and cook until onion turns translucent. Then add in the black beans, sweet potato, and enchilada sauce. Stir to combine, then add the spices and lime juice. Finally, add the spinach and let the mixture continue cooking and fusing together for another 5-10 minutes, stirring occasionally.

Heat up the 8 corn tortillas between two paper towels in the microwave for 30 seconds to soften them. Scoop some of the filling into the bottom of a 13x9 inch non-stick baking pan and spread evenly. Then place one corn tortilla in the pan at a time, filling and rolling each of the 8 tortillas. Top the rolled enchiladas with the remaining sauce/filling. Then bake for 20 minutes.

While the enchiladas are baking, prepare your avocado cream sauce! In a food processor or blender, combine all the ingredients listed for the sauce above, and puree. And thats it! Spread evenly atop the enchiladas when they come out of the oven and serve!

Side-note: Only spread the avocado cream sauce on top of the enchiladas you will be eating that night, for it will discolor on top the leftovers in the refrigerator. I made this mistake the first time I made these!