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—1 15-oz. can tomato sauce
—1 3/4 cups low-sodium vegetable broth
—1 tsp. ancho chile powder
—1 tsp. chili powder
—1 tsp. garlic powder
—1 tsp. onion powder
—1 tsp. dried oregano
—1/2 tsp. chipotle chile powder
—1 Tbs. extra virgin olive oil
—1 small onion, diced (1 cup)
—1 1/2 lb. sweet potatoes, peeled and diced (3 cups)
—1 15-oz. can diced tomatoes, drained
—1 16-oz. jar prepared medium salsa
—2 cloves garlic, minced (2 tsp.)
—1 chipotle chile in adobo sauce, drained and minced
—1 15-oz. can black beans, rinsed and drained
—1 12-oz. round queso fresco, divided
—Extra virgin olive oil, for brushing baking dish
—16 6-inch corn tortillas, warmed
—2 limes, cut into wedges
—1 avocado, sliced
—1/2 cup sour cream, for garnish
—Cilantro sprigs, for garnish, optional
1. To make Sauce: Bring all ingredients to a simmer in saucepan over medium heat. Whisk to combine, then remove from heat. Season with salt and pepper, if desired.
2. To make Filling: Heat oil in separate saucepan over medium heat. Add onion, and sauté 3 to 5 minutes, or until soft. Add sweet potatoes, tomatoes, salsa, garlic, chipotle chile, and 1/2 cup water; bring to a boil. Reduce heat to medium-low, and simmer 30 to 40 minutes, or until sweet potatoes are soft. Mash mixture with potato masher until combined. Add black beans, and cook 5 minutes. Stir in half of queso fresco, and remove from heat.
3. To assemble Enchiladas: Preheat oven to 350ºF. Brush 13- x 9-inch baking dish with oil. Spread 1/2 cup Sauce in bottom of dish. Fill tortillas with Filling. Roll, and pack close together seam-side down in baking dish. Top with remaining Sauce and queso fresco. Bake 15 minutes.
4. Adjust oven to broil. Broil Enchiladas 5 minutes, or until cheese is browned and bubbly. Let rest 10 minutes before serving. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.
Nutrition info per 2 enchiladas: 218 calories, 7 g total fat, 2 g saturated fat, 0 grams trans fat, 10 mg cholesterol, 481 mg sodium, 33 g total carbs, 6 g dietary fiber, 6 g sugar and 7 g protein.
This recipe was provided by from Vegetarian Times.
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