Vegan Enchiladas with Cilantro Avocado Cream Sauce

Ingredients

The enchiladas

• 1 tbsp extra virgin olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 cup sweet potato, chopped
• 1 large bell pepper, chopped
• 2 handfuls spinach, chopped
• 1 can black beans, drained and rinsed
• 2.5 cups enchilada sauce or pasta sauce
• 1 tbsp nutritional yeast (optional)
• 1½ tsp ground cumin
• 1-2 tbsp fresh lime juice, to taste
• ½ tsp kosher salt, or to taste
• ½ tsp garlic powder
• 1 tsp chili powder, or to taste
• 4 whole grain tortilla wraps
• to taste Cilantro Avocado Cream Sauce
• to taste green onion & chopped cilantro, for garnish

Cilantro Avocado Cream Sauce

• 1¼ cups avocado flesh
• 2 tbsp water, or more as needed
• 2-3 tbsp lime juice, to taste
• 1 tsp apple cider vinegar (optional)
• 1 cup packed fresh cilantro
• 1 tsp kosher salt, to taste
• ½ tsp garlic powder
• ¾ tsp ground cumin
• to taste black pepper
• to taste red pepper flakes or cayenne pepper

Instructions

Nutrition Facts (estimated)