Sweet Potato and Black Bean Enchilladas

We are doing so well with staying 95% raw that we are trying to change some of our favorite winter time recipes in to 95% raw. This was one of our favorite vegetarian winter recipe. We are using cooked black beans but everything else, including the sweet potatoes, are raw. The original recipe link is at the bottom.

Sauce

• 2 cups raw tomato sauce, we used the living lasagna sauce (leftovers from dinner the night before) 
• 1 tsp. chili powder
• 1 tsp. garlic powder
• 1 tsp. onion powder
• 1 tsp. dried oregano

Filling

• 1 Tbs. extra virgin olive oil
• 1 small onion, diced (1 cup)
• 1 ½ lb. sweet potatoes, peeled and shredded (3 cups)
• 1 cup diced tomatoes
• 2 cup salsa 
• 2 cloves garlic, minced (2 tsp.)
• 1 15-oz. can black beans, rinsed and drained. 
• 
  

Enchiladas

• 16 6-inch corn tortillas, We love the corn tortillas from Raw Food for Dummies
• 2 limes, cut into wedges
• 1 avocado, sliced
• ½ cup raw cashew sour cream, for garnish
• Cilantro sprigs, for garnish, optional

Queso sauce from http://heal-thy-self-cb.blogspot.com/2014/09/raw-queso-dip.html

1. To make Sauce: Whisk to combine. Season with salt and pepper, if desired.

2. To make Filling: Combine all filling ingredients in a bowl.

3. To assemble Enchiladas: 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. Place in the dehydrator to warm.

4. Garnish with lime wedges, avocado slices, sour cream, and cilantro sprigs, if using.

http://www.vegetariantimes.com/recipe/sweet-potato-black-bean-enchiladas/