Sweet Potato and Black Bean Enchiladas with Avocado Cream sauce

These were tasty, filling and relatively easy. I have made another kind of sweet potato enchiladas but these require less time on your feet and more time enjoying them with your family. It calls for 5 tortillas but I was able to make 8 so choose how filling you want each to be and you may make more! 

Special Equipment: Blender, food processor or magic bullet

Level of difficulty: I made this with out the kids around but the only part that is not kid friendly is the veggie chopping part.

For the enchiladas: 
 2 cups of sweet potato, peeled and chopped small
1 tablespoon of olive oil
1 red onion chopped
2 large cloves of garlic minced
sea salt and black pepper
1 bell pepper, chopped
1 15 oz can black beans drained and rinsed
2 large handfuls of spinach roughly chopped
2.5 cups of enchilada sauce
1 tablespoon of lime juice
1 teaspoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon salt
5 - 10 tortilla wraps

For the Avocado Cilantro  Cream Sauce:
 1/2 cup fresh cilantro
1 med avocado
2 tablespoons lime juice
1/4 teaspoon salt
1/2 teaspoon garlic powder

1. Preheat oven to 350 degrees.  Lightly grease a large 3 quart rectangular baking dish.
2. Make the enchiladas.  Place the sweet potato in a medium sauce pan and add enough water to cover. Bring the water to a boil, reduce the heat to medium high and simmer for 5 - 7 minutes or until fork tender.  Drain and set aside.

3. In a large skillet, heat the oil over medium heat, add the onion and garlic and saute' for about 5 minutes until the onion is translucent.  Season with salt and pepper. 

4. Add the bell pepper, cooked sweet potato, black beans, and spinach.  Raise the heat to medium high and cook for a few minutes more or until the spinach is wilted.

5. Remove the skillet from the heat and stir in a quarter of a cup of the enchilada sauce.  The lime juice, chili powder, cumin, and salt. 

6. Spread one cup of the enchilada sauce evenly over the prepared baking dish.  Scoop 3/4 cup of the sweet potato filling onto each tortilla. Roll up the tortillas and put them seam side down on the baking dish. Spread the remaining enchilada sauce over the tortillas.

7. Bake the enchiladas - uncovered for 20 - 25 minutes until the sauce is a deep red color. 

8. Meanwhile, make the avocado cilantro cream sauce. In a food processor or something like it - process the cilantro until minced.  Add the avocado, lime juice, salt, garlic powder and 3 tablespoons of water - processing until creamy. Scrape down as needed. 

9. Serve with the avocado cream sauce on top and enjoy!!