Avocado-Cilantro sauce is green, but don't fear the green because it's absolutely delicious. I've made this recipe a few times while changing up the filling but leaving this deceiving enchilada sauce as is. Did I mention it was delicious?
1 oz cup fresh cilantro
1/4 cup vegan sour cream (or yogurt)
2 cloves garlic, peeled
1 jalapeno pepper, deseeded
2 tsp cumin, divided
1 tsp oregano, divided
4 oz canned green chilis
1 tsp chili powder
1 onion, chopped
1 sweet potato, peeled and chopped
1 Poblano pepper, deseeded & chopped
2 cobs of corn, kernels sliced off
1 red bell pepper, roughly chopped
1 can black beans, drained and rinsed
1. Scoop out the avocado flesh and add it to the blender along with the sour cream, cilantro (both leaves and stems), jalepeno, juice from the lime, garlic, liquid from can of green chili's, 1 tsp cumin, 1/2 tsp oregano, 1 tsp salt and 3/4 cup water. Blend the green sauce until smooth.
2. Preheat oven to 400°F. In a large skillet over medium-high heat with 1 Tbsp vegetable oil, saute onions, poblano pepper, sweet potato and corn kernels 6 minutes. Add the red pepper, 1 tsp cumin, 1/2 tsp oregano, 1 tsp chili powder and 1 tsp salt. Continue to saute another 5 minutes. Stir in black beans and continue to cook until beans and corn heated through. Remove skillet from heat, set aside.
3. Spread 1/4 cup of the green sauce on the bottom of an 8"x 8" baking dish. Cover the sauce with one layer of tortillas, breaking them up as necessary to fit. Top with half the enchilada filling and drizzle with 1/4 cup green sauce. Repeat with more tortillas, remaining enchilada filling, and 1/4 cup green sauce. Finish with last layer of tortillas and spread remaining green sauce over tortillas. Sprinkle green chilis over top. Cover with foil and bake until heated through, about 25 minutes.
5. Let stand 5 minutes before serving. Sprinkle with additional cilantro if desired.