Vegetarian Black Bean Enchiladas

Ingredients

Roasted Veggies

• 1 large sweet potato, peeled and cut into ½-inch cubes
• 2 medium poblano peppers or red peppers, cut into 1-inch squares
• 1 tablespoon olive oil
• to taste fine sea salt and freshly ground pepper

Homemade Red Enchilada Sauce

• 3 tablespoons whole wheat flour or all-purpose flour
• 1 tablespoon chili powder or Ancho chile powder
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• ½ teaspoon garlic powder
• ¼ teaspoon kosher salt
• a pinch ground cinnamon
• 2 tablespoons tomato paste
• 2 cups vegetable broth or water
• 3 tablespoons olive oil
• 1 teaspoon apple cider vinegar or distilled white vinegar
• to taste freshly ground pepper

Enchiladas

• 1 15-ounce can black beans, drained and rinsed
• ⅓ cup sour cream, plus more for serving
• ½ teaspoon fine sea salt
• to taste freshly ground pepper
• 6 to 8 whole grain tortillas (8-inch)
• 1 cup shredded Monterrey Jack cheese (4 ounces) or a blend of cheeses
• ¼ cup raw pepitas (optional)
• 1 medium avocado, sliced into thin strips
• to taste chopped fresh cilantro, for garnish

Instructions

Nutrition Facts (estimated)