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  • Prep-time: / Ready In:
  • Makes 8 enchiladas

These flavor-packed enchiladas are smothered in a savory homemade red sauce and topped with a zesty cilantro-orange crema for extra panache. The hearty filling of mashed sweet potatoes and pinto beans gets a kick from smoky spices that will warm you up from the inside out, while a garnish of red onion and juicy orange segments adds a refreshing tang. Serve this tasty recipe over a bed of fresh greens for a wholesome and satisfying meal that brings a plant-based twist on classic Southwestern flavors.

Tip: This recipe calls for 2 cups of our Instant Pot O’ Beans. Make a big batch in your multicooker the day before you plan to enjoy the enchiladas, and use leftover beans in other Mexican-inspired dishes!

Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema

Ingredients

  • ½ cup raw cashews
  • ¼ cup fresh cilantro
  • 2 tablespoons lime juice
  • 1 scallion, chopped
  • 2 teaspoons orange zest
  • 2 cups cubed peeled sweet potato
  • 1 8-oz. can no-salt-added tomato sauce
  • 2 teaspoons ancho chili powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • 8 6-inch whole wheat tortillas
  • 2 cups Instant Pot O' Beans
  • 4 cups fresh baby kale, shredded
  • 4 cups fresh baby spinach, shredded
  • ½ cup slivered red onion
  • 2 medium oranges, peeled and sectioned

Instructions

  1. For Cilantro-Orange Crema, place cashews in a bowl. Cover with boiling water. Cover bowl. Let stand for 2 hours; drain.
  2. In a blender combine soaked cashews, cilantro leaves, lime juice, scallion, 1 teaspoon orange zest, and ¼ cup water. Cover and blend until smooth, scraping sides of blender and adding water, 1 tablespoon at a time, if needed to reach drizzling consistency. Reserve for serving.
  3. Preheat oven to 350°F. Place sweet potato cubes in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, 10 minutes or until very tender. Remove sweet potato; cool.
  4. Meanwhile, for enchilada sauce, in a small saucepan combine tomato sauce, ancho chili powder, onion powder, garlic powder, paprika, and 1 cup water. Bring to boiling; reduce heat. Simmer, uncovered, about 5 minutes or until sauce slightly thickens. Set aside.
  5. Spread ¼ cup of the sauce in a 2-quart square baking dish. In a bowl mash together sweet potato and the remaining 1 teaspoon orange zest. Spread over tortillas.
  6. Drain beans, reserving 2 tablespoons of the liquid. Stir together beans and reserved liquid; spoon beans over potatoes and roll up tortillas. Arrange enchiladas tightly in the dish. Pour remaining sauce over top. Cover dish with foil and bake for 30 to 35 minutes or until heated through.
  7. Toss together kale and spinach. Arrange on plates and top with enchiladas. Drizzle with Cilantro-Orange Crema and garnish with red onion and orange sections.
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(5 from 3 votes)
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Sharon Clark3 months ago
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OMG my husband and I love this dish. It has such great flavors.

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about the author

Shelli McConnell

Shelli McConnell graduated with a bachelor of science in consumer food science and a minor in journalism from Iowa State University. She began her career as a home economist in the Better Homes & Gardens test kitchen before moving into an editorial position within DotDash Meredith. She has since freelanced for 25 years and has served as an editorial project manager for many books and magazines, including three editions of the Better Homes & Gardens New Cook Book. She has also developed thousands of recipes for publications including Forks Over Knives magazine; Eat This, Not That!; Diabetic Living; Better Homes & Gardens; The Magnolia Journal; and more. McConnell loves to entertain and inspire, so when she’s not in her office, she’s usually in her kitchen. Find her on LinkedIn.

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