1 ½ to 2teaspoons mild chipotle chili powderto taste
2tablespoonslime juice
For the enchiladas
3cupspeeled, cubed, & cooked sweet potatoes
115 ounce canblack beansdrained and rinsed
1tablespoongarlic powder
1teaspoonground cumin
2teaspoonsonion powder
½teaspoonground coriander
110 ounce canred enchilada sauce
10-12smallwhite corn or flour tortillaswarmed
optional garnishes: chopped tomato, green onion, cilantro, jalapeño etc.
Instructions
Preheat the oven to 350F.
Make the cream sauce
Combine all of the cream sauce ingredients in your blender or food processor, and puree until you have a completely smooth, spreadable mixture. You want it thick but not to thick that you damage your tortillas when you spread it over the top of the casserole! If needed, add up to 4 extra tablespoons of water, 1 tablespoon at a time, to reach this consistency.
Make the enchiladas
In a large bowl, combine the sweet potato, black beans, garlic powder, cumin, onion powder, coriander, and 2 tablespoons of the enchilada sauce. Use a fork to mash the ingredients together, mixing well. You want to incorporate the spices, but you don't want to totally mash up all of the beans. Go for an even, chunky mix.
In a 9X12" pan, pour about ⅓ of the remaining enchilada sauce, spreading it across the bottom.
To make one roll, spoon 2-3 tablespoons of the black bean sweet potato mixture down the middle of a tortilla. Roll the tortilla into a tube, then place the rolled tortilla seam-side-down in the pan in a single layer. Repeat until you've filled up your pan. This usually takes 10-12 tortillas, depending on their size and the size of your pan.
Pour the rest of the enchilada sauce over everything, trying to evenly coat your enchiladas. Do the same with the chipotle cashew cream, spreading it to cover everything, then put the pan into the oven.
Bake for 30 minutes, and let your enchiladas sit for 5 minutes before serving topped with your garnishes of choice.
Video
Notes
You can use raw or roasted cashews for the sauce. If you use roasted, just go for the longer soaking time.If you need tips on warming your tortillas, this article has you covered.You can store leftovers right in the baking pan, if you like. Just cover with foil or, if your pan has one, a lid. They'll keep for three to four days. Otherwise, transfer the enchiladas to an airtight container, making sure that the rolls are still seam side down. Cover and store for up to four days in the fridge.