Bean and Sweet Potato Enchiladas with Cilantro-Orange Crema

Step 1

For Cilantro-Orange Crema, place cashews in a bowl. Cover with boiling water. Cover bowl. Let stand for 2 hours; drain.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.

Step 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.